Hank's Turkey Mole

Name: Hank's Turkey Mole
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 8 people
Ingredients: 6 anchos; 6 pasilla or mulatto chiles; 6 guajillo chiles; 1 chipotle; 1/4 cup sesame seeds; 1/4 cup pumpkin or squash seeds; 1/3 cup pecans or walnuts; 1 teaspoon coriander seeds; 2 ounces Mexican bittersweet chocolate; 1/4 cup lard, duck fat or vegetable oil; 1 cup chopped onion; 4 cloves garlic, chopped; 1/3 cup raisins; 3 small corn tortillas, or 1 large; 1/2 teaspoon black pepper; 8 cloves; 1 teaspoon cinnamon; 1 large tomato, charred under a broiler; 1/2 cup roasted and pureed tomatillos, about 3 large ones; 1 quart chicken or turkey broth; 2 pounds turkey breast

User Reviews

5.0

21 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings
8 people
Calories
468 kcal
Course
Main Course
Cuisine
Mexican

Hank's Turkey Mole

Elizabeth Hodge

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This is my version of the classic Mexican turkey mole. It's not strictly speaking a mole poblano, but it's similar. I simmer the turkey in the finished mole only until it's just barely cooked through, which keeps the meat tender and moist.

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Ingredients

Servings

CHILES

6 anchos
6 pasilla or mulatto chiles
6 guajillo chiles
1 chipotle

MOLE

1/4 cup sesame seeds
1/4 cup pumpkin or squash seeds (pepitas)
1/3 cup pecans or walnuts
1 teaspoon coriander seeds
2 ounces Mexican bittersweet chocolate, crushed up
1/4 cup lard, duck fat or vegetable oil
1 cup chopped onion
4 cloves garlic, chopped
1/3 cup raisins, about 2 ounces
3 small corn tortillas, or 1 large, slightly charred
1/2 teaspoon black pepper
8 cloves, about 1/2 teaspoon ground
1 teaspoon cinnamon
1 large tomato, charred under a broiler
1/2 cup roasted and pureed tomatillos, about 3 large ones
1 quart chicken or turkey broth
2 pounds turkey breast

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Instructions

Remove the stems and seeds from the chiles. Flatten them out as best you can and toast them on a comal or cast iron pan set over high heat. You'll want a spatula to hold them down. You'll only need to toast the chiles for a few seconds on either side; watch for blistering, and when you see it, you're good.
Toss the toasted dried chiles into some warm water to soak, and, when they're soft, puree in a blender with some turkey or chicken broth. You want a consistency like thick BBQ sauce. Set aside.
In a large, dry pan, toast - one at a time - the sesame seeds, pepitas, pecans and coriander seeds. Set them all in a bowl to cool, then grind into a paste in a spice grinder. Set aside.
Put the 1/4 cup of lard into a large, heavy pot like a Dutch oven. Set the heat to medium-high and sauté the onions until they begin to brown a bit. Add the garlic and raisins, then sauté another minute. Turn off the heat and let this mixture cool a bit, then put it in the blender.
Smash up the charred tortillas and put them in the blender. Add the ground nuts, seeds and coriander to the blender. Add the black pepper, cloves, cinnamon, charred tomato and tomatillos to the blender, and turn it on. Add enough turkey stock to make the blades work, and puree this mixture. It should be thick, but pourable.
Pour this into the Dutch oven. Add a little more broth to the blender to get all the stray sauce sticking to its sides and pour that in the pot. Add the Mexican chocolate and all the pureed chiles, too, mix well and bring to a bare simmer. You want the mole to have the consistency of melted ice cream. Add salt to taste.
Simmer this mole for 20 minutes. As this is happening, salt the turkey breast well. After 20 minutes has elapsed, submerge the turkey breast in the mole. Simmer gently until it's done. I do this by sticking a meat thermometer into the fattest part of the turkey breast, and I pull the meat when it hits 150°F.
Remove the turkey from the mole and scrape most of the sauce back into the pot. Slice against the grain, then serve with the mole, some cilantro and sesame seeds as garnish.

Notes

NOTE: This recipe makes a lot more mole sauce than you need for one sitting, but it keeps well in the fridge and freezes, too. Use leftover mole for enmoladas or in tacos.
Put some music on and settle in for a fairly long series of steps when making mole. It's not hard, but you do need to pay attention to detail to make a great mole. Don't make it when rushed.
All the toasting and charring steps really matter. Don't skip them.
Other meats that work well with this sauce would be chicken, rabbit, pork, squirrel, pheasant or partridge.

Nutrition Information

Show Details

Calories 468kcal (23%) Carbohydrates 43g (14%) Protein 33g (66%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 62mg (21%) Sodium 718mg (30%) Potassium 1303mg (37%) Fiber 14g (56%) Sugar 17g (34%) Vitamin A 9697IU (194%) Vitamin C 23mg (26%) Calcium 121mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 468 kcal

% Daily Value*

Calories	468kcal	23%
Carbohydrates	43g	14%
Protein	33g	66%
Fat	22g	34%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	62mg	21%
Sodium	718mg	30%
Potassium	1303mg	28%
Fiber	14g	56%
Sugar	17g	34%
Vitamin A	9697IU	194%
Vitamin C	23mg	26%
Calcium	121mg	12%
Iron	5mg	28%