Turkey Mole
Submitted by dsinglet
Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
1 hrsMole is one of Mexico’s greatest gifts to the culinary world, and this version wraps turkey legs in a sauce so complex you’ll swear it took all day.
Browned turkey simmers in a velvety blend of unsweetened chocolate, smooth peanut butter, golden raisins, sesame seeds, cinnamon, cloves, and coriander. Fresh cilantro and garlic round out the aromatics while tomato paste anchors everything with earthy sweetness.
Serve it on a warm platter with tortillas, red pepper strips, and cilantro sprigs for a feast that feels like a celebration.
Kitchen Tips
- Blend the sauce until completely smooth for that silky, glossy mole texture
- Simmer covered and low; mole rewards patience as the flavors meld together
- If the sauce gets too thick, thin it with chicken broth a splash at a time
- Toast the sesame seeds in a dry pan first for a nuttier, deeper flavor
Ingredients
Directions
Heat oil in a large, heavy-bottomed sauté pan and brown turkey on all sides.
Remove turkey and set aside. Add onion to pan and sauté until lightly browned.
Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chile and chopped cilantro; cook over moderate heat for 5 minutes.
Add stock and simmer for 10 minutes, stirring occasionally.
Pour mixture into a blender or food processor.
Add peanut butter, tomato paste, raisins and chocolate and process until smooth.
Return sauce to pan, add reserved turkey and simmer, covered, until tender, about 35 minutes.
Thin with stock as necessary.
Season with salt and pepper.
Arrange turkey on a warm platter.
Whisk sauce until smooth and pour over turkey.
Garnish with red pepper strips, warm tortillas and fresh cilantro sprigs.
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