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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Serve over steamed brown or white rice.

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