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Oaxacan Turkey Mole Poblano

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Description

Mole poblano is smooth and velvety with a delightfully complex flavor profile. This robust sauce is rustic and smoky, with a mild heat from the chiles and subtle sweetness from the fruit. Transform dinner with this mouthwatering turkey mole!

Ingreadient

    CHILE PUREE
    • 4 oz dried mulato chiles
    • 4 oz dried ancho chiles pasilla ancho
    • 1 chipotle chile canned with adobo sauce
    • Vegetables
    • 2 large yellow onions peeled and quartered
    • 1 lb tomatoes cut in halves
    • 1 lb tomatillos husked and rinsed
    TOAST
    • 2 corn tortillas
    • ½ cup sesame seeds
    • ½ cup roasted almonds
    • ½ cup roasted peanuts
    • 1 tsp coriander seeds
    • 1 tsp anise seeds
    OTHER
    • 10 cloves garlic
    • 2 oranges peeled and quartered
    • 1 small ripe plantain with black skin, peeled and chopped
    • ⅓ cup raisins
    • 1 1/2 tsp ground cinnamon
    • 4 cups chicken broth divided
    • 1 tablet 3 1/2 oz. Mexican chocolate, chopped
    • Kosher salt to taste
    SERVING
    • 2 cooked turkey breasts sliced crosswise about 1/2 inch thick
    • 1 white onion diced
    • 1 bunch cilantro chopped
    • 1/4 cup sesame seeds

Direction

  1. Preheat grill or oven to 450°F or char vegetables under the broiler.
  2. Remove stems and seeds from dried chiles and break into pieces if really fresh and pliable. If less pliable, lightly toast in hot skillet for 2-3 minutes first, then remove stems and seeds.
  3. Place dried chiles in a large bowl, cover with boiling water and cover with plate to keep submerged. Let stand until softened, 20 minutes.
  4. Place onion, tomatoes, tomatillos on foil lined baking sheet (on middle rack) or on clean grill grates and grill for 20 minutes (while chiles soak), charring on both sides (OR under the broiler of your oven). Transfer all to blender or food processor and add the garlic, peeled oranges, plantain, raisins, cinnamon and 2 cups chicken broth. Puree then pour through a strainer into a large soup pot, Dutch oven or slow cooker.
  5. Drain chiles, reserving chile liquid. Transfer soaked chiles to blender or food processor and purée with chipotle and 2 cups soaking liquid. Pour through a strainer into pot (or slow cooker) along with pureed charred vegetables, pressing with a spatula to extract pulp and discard any remaining residue.
  6. In a large skillet over medium heat, toast the sesame seeds, almonds, peanuts, coriander and anise seeds until lightly golden and fragrant. Transfer to blender or food processor and puree with torn tortillas and 2 cups remaining chicken broth. Add to the pot (or slow cooker) with vegetables and chili purees. Stir in 2 cups of water and simmer on Low for 2 hours (or 2 hours on High if using slow cooker with lid on).
  7. After 2 hours, stir in chocolate pieces and season with salt to taste. Simmer another 30 minutes and serve over meat of choice with sesame seeds, chopped onion and cilantro on top.

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