Recipes from Home: Turkey Mole

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
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.

Ingredients

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

Steps

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

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources