Puebla-Style Fiesta Turkey in Mole Sauce

Ingredients

  • 13 cups water
  • 1 4-pound whole boneless turkey breast with skin, halved lengthwise
  • 1 large white onion, peeled, quartered
  • 1 head of garlic, outer skin removed, cut crosswise in half
  • 1 1/2 teaspoons fine sea salt

  • Chiles
    • 1 cup lard or canola oil
    • 8 dried mulato chiles, stemmed, seeds and membranes removed
    • 6 dried pasilla chiles, stemmed, seeds and membranes removed
    • 5 dried ancho chile, stemmed, seeds and membranes removed

    Nuts and seeds
    • 1 tablespoon canola oil
    • 1/2 cup whole almonds
    • 1/4 cup pecans
    • 1 tablespoon unsalted roasted peanuts
    • 1/4 cup shelled pepitas
    • 3 tablespoons sesame seeds

    Fruits
    • 1/4 cup canola oil
    • 1 large ripe dark-skinned plantain, peeled, thickly sliced
    • 1 pound tomatillos, husked, rinsed, coarsely chopped
    • 1 pound plum tomatoes, coarsely chopped
    • 2/3 cup raisins flavorings
    • 1 large white onion, peeled, cut into 8 wedges
    • 12 large garlic cloves, unpeeled
    • 5 whole cloves
    • 1 teaspoon whole black peppercorns
    • 5 whole allspice berries
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon aniseed
    • 1 1-inch piece canela* or cinnamon stick
    • 1 teaspoon dried Mexican oregano
    • 1/2 teaspoon dried thyme
    • 1 teaspoon fine sea salt

    Thickeners
    • 3 tablespoons canola oil
    • 1 3x2x1-inch bread slice from firm French roll
    • 3 5- to 6-inch-diameter corn tortillas, coarsely chopped
    • 6 ounces Mexican chocolate, chopped
    • 1/2 cup chopped piloncillo** or (packed) dark brown sugar
    • 2 cups (about) low-salt chicken broth (if necessary)

    Description

    Mole Poblano Mole Is Very Time-consuming To Make, But You Can Begin Up To Three Days Ahead. The Results Are Well Worth The Effort. In Mexico,...

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