Recipes from Home: Turkey Mole

Menu Part: 
Cuisine Type: 
1 quart mole sauce

Jim McGrody, Director of Food and Nutrition, Rex Healthcare, Raleigh, N.C., says: I was the kid from New England and I ended up in Arizona. I went to a friend’s house, and the wife made mole. I had never had it, and she said it had chocolate in it and I thought that sounded cool. It was the best thing I had eaten in my life. People laugh at me, but it was kind of life changing.


Mole Sauce:
2 ancho chiles
2 guajillo chiles
2 dried chipotle chiles or 2 chipotle chiles in adobo
1/2 cup golden raisins
Hot water
1/4 cup whole almonds
1/4 cup sesame seeds
4 sprigs thyme
1 Mexican cinnamon stick
1/2 tbsp. black peppercorns
1 tsp. Mexican oregano
4 tsp. olive oil
1 whole onion, rough chopped
2 serrano chiles, stemmed and seeded
6 tomatoes
4 cups high-quality chicken stock
2 oz. bittersweet Mexican chocolate

1 turkey breast
Salt and pepper to taste
Queso fresco for garnish
Cilantro for garnish


1. For mole sauce: Remove seeds and stems from first three chiles. Cut chiles in large pieces and toast on dry hot skillet until skin blisters. Pit chiles in small bowl and add raisins. Cover with hot water. Let chiles soften for 30 mins.

2. In same skillet, add almonds, sesame seeds, peppercorns, cinnamon stick, oregano and thyme. Toast for 3 to 4 mins. until you can smell aromas and seeds begin to brown. Reserve and slightly cool. Grind seeds in spice grinder until smooth powder.

3. In same skillet, add olive oil, onions, garlic and serranos and cook until brown. Add tomatoes and cook for 5 mins. Place all items in blender and purée. Remove from blender and place in sauce pan. Add ground nut mixture and stock.

4. Simmer for 30 mins., stirring

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