Turkey Mole Poblano

Turkey meets mole poblano sauce for a Thanksgiving makeover including 5 chiles, spices, nuts, tomatoes, tortillas, and Mexican chocolate.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 10 mins
• Calories: 519 Calories

Ingredients

• 1 teaspoon salt
• 1 cinnamon stick
• 4 whole cloves
• 2 (6 inch) corn tortillas
• 1 large white onion, diced
• 5 cloves garlic, crushed
• 2 dried ancho chile peppers
• 2 dried pasilla chiles
• 2 dried guajillo chilies
• 1 dried cascabel chile
• 1 dried morita chile
• 3 large Roma tomatoes
• 2 pounds leftover turkey meat, or to taste
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground white pepper
• 0.33333334326744 cup sweetened dried cranberries (such as Craisins®)
• 0.5 teaspoon dried Mexican oregano
• 0.5 teaspoon sesame seeds
• 0.25 teaspoon coriander seeds
• 0.33333334326744 cup chopped almonds
• 0.75 cup vegetable oil, divided
• 0.33333334326744 cup unsalted peanuts
• 0.75 Mexican hot chocolate drink tablet (such as Nestle® Abuelita)
• 1.25 cups turkey stock

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.