Mole Poblano Turkey Dinner
A rich and festive Mexican classic featuring tender turkey smothered in a complex, chocolate-infused chili sauce.
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Ingredients
- 2 pounds Turkey breast, roasted and sliced
- 4 pieces Dried Ancho chiles, stemmed and seeded
- 3 ounces Mexican chocolate, chopped
- 4 cups Chicken or turkey stock
- 1 large White onion, chopped
- 4 cloves Garlic cloves, minced
- 1/4 cup Toasted sesame seeds
- 1/2 cup Almonds, slivered and toasted
- 1/4 cup Raisins
- 1 piece Cinnamon stick
- 3 tablespoons Lard or vegetable oil
- 1 medium Plantain, sliced and fried(optional)
Instructions
- 1
Toast the dried chiles in a dry skillet until fragrant, then soak in hot water for 20 minutes until soft.
- 2
In the same skillet, sauté the onions and garlic in oil until translucent and slightly browned.
- 3
Blend the soaked chiles, onions, garlic, almonds, sesame seeds, raisins, and fried plantain with 1 cup of stock until completely smooth.
- 4
Heat the remaining oil in a large pot and pour in the blended paste, frying it for 5 minutes while stirring constantly.
- 5
Whisk in the remaining stock, Mexican chocolate, and cinnamon stick; simmer on low heat for 45 minutes until thickened.
- 6
Remove the cinnamon stick and season the sauce with salt and a touch of sugar if needed.
- 7
Gently place the sliced turkey into the mole sauce to warm through for 10 minutes.
- 8
Serve the turkey topped with extra sauce and a garnish of toasted sesame seeds alongside Mexican rice.
Nutrition per Serving
645
Calories
48g
Protein
32g
Carbs
38g
Fat
7g
Fiber
14g
Sugar
820mg
Sodium
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