Puebla Style Fiesta Turkey In Mole Sauce Recipes

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PUEBLA-STYLE FIESTA TURKEY IN MOLE SAUCE



Puebla-Style Fiesta Turkey in Mole Sauce image

Categories     Blender     Chocolate     Nut     turkey     Sauté     Cinco de Mayo     Raisin     Hot Pepper     Spring     Plantain     Tomatillo     Seed     Simmer     Bon Appétit

Number Of Ingredients 42

Turkey
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)

Steps:

  • For turkey:
  • Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until turkey is just cooked through, skimming foam, about 35 minutes. Transfer turkey to bowl; cover and chill. Strain and reserve broth in pot.
  • For chiles:
  • Heat 1/2 cup lard in large skillet over medium-high heat. Working in batches, fry all chiles until beginning to blister and change color, about 15 seconds per side (do not burn). Using tongs and shaking off excess lard, transfer chiles to another large pot. Add 4 cups reserved turkey broth; bring to boil. Reduce heat; simmer uncovered until chiles are very soft, about 35 minutes. Strain liquid into 4-cup measuring cup; add enough reserved turkey broth to measure 4 cups. Chop chiles. Working in batches, puree chiles and 4 cups chile broth in blender until smooth.
  • Heat remaining 1/2 cup lard in same pot over medium heat until almost smoking. Press chile puree through large mesh strainer into pot (mixture will sputter and bubble vigorously). Stir until puree thickens enough to form path on bottom of pot when wooden spoon is drawn across, about 15 minutes. Remove chile puree from heat.
  • For nuts and seeds:
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add almonds and stir until color deepens, about 1 minute. Add pecans and peanuts; stir 1 minute. Add pepitas; stir 30 seconds. Transfer to blender. Add sesame seeds to skillet; stir 1 minute. Transfer 2 tablespoons sesame seeds to small bowl and reserve for garnish. Place remaining 1 tablespoon sesame seeds in blender with nuts. Add 1/2 cup reserved turkey broth and blend until thick puree forms. Add nut-and-seed puree to pot with chile puree. Cook over very low heat, stirring often, while preparing fruits.
  • For fruits:
  • Heat 1/4 cup oil in same skillet over high heat. Add plantain and sauté until golden, about 3 minutes. Using slotted spoon, transfer to paper towels. Add tomatillos and tomatoes to skillet; sauté until slightly softened, mashing with fork. Reduce heat to medium-low; simmer until thickened, stirring often, about 25 minutes. Add raisins and plantain; simmer 10 minutes, stirring often. Cool slightly.
  • Working in batches, puree tomatillo mixture in blender with 2 cups reserved turkey broth. Strain mixture through sieve into chile-nut puree, pressing on solids to extract as much mixture as possible; discard solids in sieve. Continue cooking puree over very low heat while preparing flavorings, stirring often.
  • For flavorings:
  • Cook onion and garlic cloves in dry heavy medium skillet over medium heat until beginning to brown and soften, turning often, about 15 minutes. Cool slightly. Coarsely chop onion; peel garlic. Place in blender.
  • Stir cloves in same skillet over medium-high heat until fragrant, about 20 seconds. Transfer cloves to spice mill or coffee grinder; add peppercorns and next 7 ingredients. Grind finely. Add to blender. Add 1 cup reserved turkey broth; blend until smooth. Stir spice mixture into chile-nut puree. Simmer mole over very low heat 30 minutes to blend flavors while preparing thickeners, stirring often (mole will bubble thickly).
  • For thickeners:
  • Heat 1 1/2 tablespoons oil in medium skillet over medium-high heat. Add bread slice; fry until golden, about 1 1/2 minutes per side. Transfer to blender. Add 1 1/2 tablespoons oil and tortillas to skillet; sauté 2 minutes. Transfer to blender with bread. Add 2 cups reserved turkey broth; blend until smooth. Add to mole; simmer 10 minutes.
  • Add chocolate and piloncillo to mole; simmer over low heat 20 minutes, stirring often, scraping bottom of pot and adding more turkey broth (or chicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 cups more broth may be needed). Season with salt. Continue simmering over low heat until streaks of oil form on mole surface, about 10 minutes longer. (Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat, stirring and adding more broth if desired, before continuing.)
  • Cut turkey into 1/3-inch-thick slices. Add to hot mole; simmer until turkey is heated through, about 10 minutes. Arrange turkey slices on platter. Spoon mole over; sprinkle with sesame seeds.
  • *Mexican cinnamon sticks with a delicate, floral flavor.
  • **Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.

TURKEY WITH MOLE SAUCE



Turkey with Mole Sauce image

Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 5

3/4 cup Mole Sauce
1 tablespoon olive oil
1 3/4 pounds boneless, skinless turkey breast
Coarse salt and ground pepper
1/2 teaspoon sesame seeds, for garnish (optional)

Steps:

  • Preheat oven to 325 degrees. In a small bowl, whisk together mole sauce and 1/2 cup water until smooth.
  • In a large heavy-bottom saucepan with a tight-fitting lid, heat oil over medium-high. Season turkey with salt and pepper; cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
  • Cover tightly; bake until turkey is no longer pink in the middle (an instant-read thermometer inserted in the thickest part should register 165 degrees), about 40 minutes. Transfer turkey to a cutting board; let rest 10 minutes before thinly slicing.
  • Stir sauce in pan to combine; serve with turkey. Garnish with sesame seeds, if desired.

Nutrition Facts : Calories 246 g, Fat 8 g, Fiber 1 g, Protein 34 g

TURKEY MOLE POBLANO



Turkey Mole Poblano image

Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.

Provided by Sherbear1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 2h10m

Yield 6

Number Of Ingredients 24

2 dried pasilla chiles
2 dried guajillo chilies
2 dried ancho chile peppers
1 dried cascabel chile
1 dried morita chile
3 large Roma tomatoes
¾ cup vegetable oil, divided
1 large white onion, diced
5 cloves garlic, crushed
4 whole cloves
½ teaspoon sesame seeds
¼ teaspoon coriander seeds
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup unsalted peanuts
⅓ cup chopped almonds
2 (6 inch) corn tortillas
¾ Mexican hot chocolate drink tablet (such as Nestle® Abuelita)
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ¼ cups turkey stock
1 cinnamon stick
2 pounds leftover turkey meat, or to taste

Steps:

  • Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
  • Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
  • Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
  • Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
  • Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
  • Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
  • Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
  • Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
  • Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g

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