Name: Turkey Mole Poblano
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Dried pasilla chiles - 2; Dried guajillo chilies - 2; Dried ancho chile peppers - 2; Dried cascabel chile - 1; Dried morita chile - 1; Roma tomatoes - 3 large; Vegetable oil, divided - ¾ cup; White onion, diced - 1 large; Garlic, crushed - 5 cloves; Whole cloves - 4; Sesame seeds - ½ teaspoon; Coriander seeds - ¼ teaspoon; Sweetened dried cranberries (such as Craisins®) - ⅓ cup; Unsalted peanuts - ⅓ cup; Chopped almonds - ⅓ cup; Corn tortillas - 2 (6 inch); Mexican hot chocolate drink tablet (such as Nestle® Abuelita) - ¾; Salt - 1 teaspoon; Ground white pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Dried Mexican oregano - ½ teaspoon; Turkey stock - 1 ¼ cups; Cinnamon stick - 1; Leftover turkey meat, or to taste - 2 pounds

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Mole Poblano

1. Dried pasilla chiles - 2

2. Dried guajillo chilies - 2

3. Dried ancho chile peppers - 2

4. Dried cascabel chile - 1

5. Dried morita chile - 1

6. Roma tomatoes - 3 large

7. Vegetable oil, divided - ¾ cup

8. White onion, diced - 1 large

9. Garlic, crushed - 5 cloves

10. Whole cloves - 4

11. Sesame seeds - ½ teaspoon

12. Coriander seeds - ¼ teaspoon

13. Sweetened dried cranberries (such as Craisins®) - ⅓ cup

14. Unsalted peanuts - ⅓ cup

15. Chopped almonds - ⅓ cup

16. Corn tortillas - 2 (6 inch)

17. Mexican hot chocolate drink tablet (such as Nestle® Abuelita) - ¾

18. Salt - 1 teaspoon

19. Ground white pepper - ½ teaspoon

20. Ground cumin - ½ teaspoon

21. Dried Mexican oregano - ½ teaspoon

22. Turkey stock - 1 ¼ cups

23. Cinnamon stick - 1

24. Leftover turkey meat, or to taste - 2 pounds

How to cook deliciously - Turkey Mole Poblano

1. Stage

Heat about 3 cups water in a microwave-safe bowl for 3 minutes.

2. Stage

Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.

3. Stage

Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.

4. Stage

Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.

5. Stage

Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.

6. Stage

Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.

7. Stage

Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.

8. Stage

Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.

9. Stage

Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.