Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.
- Servings: 4
Source: Martha Stewart Living, October 1998
- 4 dried pasilla chiles
- 1/2 cup pepitas (pumpkin seeds)
- 1/3 cup dark raisins
- 1 bay leaf
- 2/3 cup tomato puree
- 1 teaspoon dried oregano
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground cloves
- 2 yellow onions, finely chopped
- 6 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 1 3/4 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
- 1 skinless and boneless turkey-breast half, cut into 4 pieces
- Olive-oil cooking spray
Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.
Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.
Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.
Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.
Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.