Hank's Turkey Mole
User Reviews
5
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Prep Time
2 hrs
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Cook Time
20 mins
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Total Time
2 hrs 20 mins
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Servings
8 people
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Calories
468 kcal
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Course
Main Course
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Cuisine
Mexican
Hank's Turkey Mole
Description
Hank's Turkey Mole uses a variety of dried chiles—ancho, pasilla, guajillo, and chipotle—that are quickly toasted to bring out flavor and softened in warm water before blending into a thick sauce with broth. Ground toasted sesame seeds, pumpkin seeds, pecans, and coriander seeds contribute a nutty paste base. Mexican bittersweet chocolate adds richness and subtle bitterness. Additional ingredients include sautéed onions, garlic, raisins, and charred tomato and roasted tomatillos, which build layers of flavor and texture.
The mole sauce simmers to thicken and is combined with turkey breast cooked in the sauce, producing a dish that melds smoky, sweet, and earthy tastes with a complex spice profile including cinnamon, cloves, and black pepper. The method calls for patience with toasting and charring steps to maximize flavor.
This mole is traditionally served with turkey but can also accompany chicken, pork, rabbit, or game birds. Leftovers keep well refrigerated or frozen and can be repurposed for tacos or enmoladas.
The recipe advises taking the time for the multiple steps, as each stage contributes key elements to the final flavor. The mole sauce yields more than needed for one meal but keeps well for future use.
Ingredients
CHILES
- 6 ancho chiles
- 6 Pasilla chile or mulatto chile
- 6 guajillo chiles
- 1 chipotle
MOLE
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds pepitas, or squash seeds
- 1/3 cup pecans or walnuts
- 1 teaspoon coriander seeds
- 2 ounces Mexican bittersweet chocolate crushed up
- 1/4 cup lard or duck fat or vegetable oil
- 1 cup onion chopped
- 4 cloves garlic chopped
- 1/3 cup raisins about 2 ounces
- 3 corn tortillas slightly charred, small or 1 large
- 1/2 teaspoon black pepper
- 8 clove about 1/2 teaspoon ground
- 1 teaspoon cinnamon
- 1 tomato large, charred under a broiler
- 1/2 cup tomatillos roasted and pureed, about 3 large ones
- 1 quart chicken broth or turkey broth
- 2 pounds turkey breast
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
- This recipe makes extra mole sauce; leftovers refrigerate well and freeze for extended storage.
- All toasting and charring steps are important to develop deep flavor and should not be skipped.
- Suitable for turkey breast, but also adaptable for chicken, pork, rabbit, or game birds like pheasant or partridge.
- The mole requires attention to detail and time; it's best prepared without rushing.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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