Turkey Mole Poblano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


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


  • 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


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

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
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
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
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)


  • 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.


Mole Poblano de Guajolote image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 5

1 turkey (8 to 10 pounds)
1-1/2 teaspoons salt
1/3 cup lard
4 cups Mole Poblano
1/4 cup sesame seeds, toasted


  • Pat turkey dry. Cut off wings; discard or save for another use. Cut off legs; separate drumsticks from thighs. Cut the breast into quarters. Sprinkle all sides of turkey pieces with salt. In a Dutch oven or large heavy skillet, melt lard. Cook turkey pieces in batches over medium heat until browned on all sides. Remove and keep warm. , Drain pan drippings. Return turkey to Dutch oven. Pour mole over the top; bring to a boil. Reduce heat; cover and simmer for 1 hour or until a thermometer reads 180°. , Remove turkey to a cutting board; cover and let stand for 15 minutes. Cut turkey into 1/4-in. slices if desired. Arrange turkey slices or pieces in a deep serving dish; drizzle with mole. Sprinkle with sesame seeds.

Nutrition Facts :


Mole Poblano image

You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 8-1/2 cups.

Number Of Ingredients 16

3 medium tomatoes, coarsely chopped
6 each dried ancho, mulato and pasilla chilies, stems and seeds removed
10 tablespoons shortening, divided
1/4 cup sesame seeds, toasted
1/4 teaspoon each coriander seeds and aniseed, toasted
10 whole peppercorns
4 whole cloves
1 cinnamon stick (1/2 inch)
1/4 cup chopped almonds
1/4 cup salted pumpkin seeds or pepitas
3 garlic cloves, peeled
1/4 cup raisins
2 slices French bread (1 inch thick), cubed
8 cups chicken broth, divided
2 ounces Mexican chocolate, chopped
1/4 teaspoon salt


  • In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.


Mexico's National Dish, Turkey with Chocolate Chile Sauce: Mole Poblano image

Provided by Food Network

Time 2h24m

Yield 6 to 8 servings

Number Of Ingredients 24

6 medium dried mulato chiles
3 medium dried ancho chiles
4 medium dried pasilla chiles
1 chipotle chile
Vegetable oil or lard
1/2 cup coriander seeds
1/2 cup sesame seeds
1/4 teaspoon cinnamon
1 teaspoon cloves
5 garlic cloves, peeled
1/2 cup raisins
1/2 cup peanuts
1/2 cup almonds
1 1/2 ounces Mexican chocolate
4 tablespoons sugar
2 quarts chicken broth
Salt and pepper
2 large turkey breasts
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, sliced
2 radishes, sliced
1 handful sesame seeds
1 handful cilantro leaves


  • This should be done 1 day in advance.
  • Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
  • In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
  • In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
  • Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
  • Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
  • Preheat the oven to 350 degrees F.
  • Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
  • Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.


Turkey Mole Poblano image

Provided by Tyler Florence

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 28

2 dried ancho chiles, stemmed and seeded
2 dried Anaheim chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1/4 cup golden raisins
Hot water
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 lemon, juiced
2 turkey legs and thighs
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
Shaved radishes, for garnish
1 lime, juiced
Oaxacan Cheese, crumbled for garnish
Cooked white rice, for serving
Cilantro sprigs, for garnish


  • For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
  • Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
  • Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.
  • Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves.
  • Perfect White Rice...
  • 2:1 ratio of water to rice... for perfect rice every time.


Pavo Mole (Turkey Mole) image

Labor-intensive, messy, involved. Using earthy and ancient 'xocolatl' (chocolate), this mole sauce is equally good with chicken. Working in a well-ventilated kitchen is highly recommended. Mop the kitchen floor after preparing the mole as there is no point in cleaning the kitchen beforehand. Best to prepare this in an "assembly line" manner having your ingredients and utensils ready; reading through the recipe directions thoroughly before starting.

Provided by COOKGIRl

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

3 small dried pasilla peppers
3 small dried mulato chiles (read *NOTE)
1 1/2 cups boiling water
1/4 cup sesame seeds
4 whole cloves
1 whole cinnamon stick (1-inch piece)
1/4 teaspoon whole coriander seed
1/8 teaspoon anise seed
1/4 cup vegetable oil
1/4 cup whole almond, unblanched
1/4 cup raisins
6 turkey legs (about 3 pounds) or 6 turkey thighs (about 3 pounds)
1/4 teaspoon salt
1/2 cup white onion, coarsely chopped
2 garlic cloves
1 tablespoon tomato paste
1 1/2 ounces mexican chocolate (I use Ibarra brand)
1 cup fresh turkey broth
fresh cilantro, for garnish


  • *NOTE: the chilies need to be toasted, seeds, deveined and rinsed.
  • Toasting Dried Chilies: Heat an ungreased heavy skillet (I use cast iron) over medium heat. Place the chilies on the grill in single layer. Cook the chilies 1 to 3 minutes until the color changes slightly (do not burn) and the chilies become fragrant but not harsh smelling. As they toast, press down on them with a spatula, and turn the chilies occasionally. Set aside to cool. When the chilies are cool enough to handle but still pliable, cut each chile open lengthwise with scissors. Carefully remove the seeds and the veins (membrane).
  • Place the prepared dried chilies in a medium bowl and cover with the boiling water. Let stand 1 hour.
  • Toast the sesame seeds in a dry, clean skillet over medium heat. Toast about 2 minutes, stirring constantly. Remove seeds from heat.
  • Combine the whole clove, cinnamon stick, coriander seeds and anise seeds in the same skillet and toast on medium heat about 1 minute. The spices will start to change color and become fragrant. Do not burn. Remove from skillet.
  • Heat the vegetable oil in a 12-inch skillet over medium heat until hot. Add the almonds. Cook and stir about 2-3 minutes until brown. Do not burn. Remove the nuts with a slotted spoon to a paper towel and drain.
  • Next add the raisins to the same skillet. Cook and stir 30 seconds or until puffed up. Remove with slotted spoon.
  • Sprinkle the turkey pieces with salt. Cook the poultry in the same skillet over medium heat for about 10 minutes or until browned, turning once. Remove to plate. Remove all but 2 tablespoons of the oil from the skillet.
  • In a blender place the raisins, processing until finely ground. Coarsely chop the almonds and add to blender. Process until finely ground. Add the onion, garlic and process until finely ground.
  • In an electric spice grinder process 2 tablespoons of the sesame seeds in on/off pulses. Add the sesame seeds to the blender.
  • Process the clove mixture in the electric spice grinder to a fine powder; add to blender.
  • Add the chilies, 1/3 cup of the soaking liquid and the tomato paste to blender. Process until smooth. If too thick, add about 1 teaspoon of the soaking liquid at one time until the blender does not labor and mixture blends easily. **WARNING: Avoid inhaling the ingredients in the blender. Wear a mask, especially if you have a weak respiratory system. Discard the soaking liquid.
  • Coarsely chop the chocolate with a knife or grate.
  • Reheat the oil in skillet over medium heat again until hot. Reduce the heat to medium-low. Add the chile mixture. Cook and stir for 5 minutes. Add the chocolate; cook and stir 2 minutes or until the chocolate is melted. Gradually stir in the stock. Cook and stir the chile mixture for 5 minutes.
  • Return turkey to the skillet. Reduce heat to low. Cover and simmer for 45 minutes or until the turkey is tender and juices run clear. Turn the turkey once or twice during simmering. Sprinkle the remaining sesame seeds over the turkey pieces just before serving. Garnish, if desired with fresh cilantro.

Nutrition Facts : Calories 1395, Fat 71.7, SaturatedFat 19.3, Cholesterol 579.4, Sodium 728.6, Carbohydrate 17.1, Fiber 3.3, Sugar 9.8, Protein 163


Mole Con Pavo (Mole With Turkey) image

A great way to use up leftover turkey! This is a favorite at our house, and we hope you enjoy it as well! Enjoying this dish needs an acquired taste for most people, but when I had it the first time, I fell in love with it. My hubby at first didn't like it at all, but the second time he had it he became addicted to it.

Provided by Miss Diggy

Categories     Poultry

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons canola oil
1 large onion, chopped
4 cups turkey stock
2 cups water
2 (14 1/2 ounce) cans diced tomatoes
1/2 cup peanut butter
4 ounces unsweetened chocolate
1/4 cup sugar, plus
1 tablespoon sugar
5 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1 1/2 teaspoons ground dried arbol chile peppers
1 teaspoon cinnamon
4 cups leftover cooked turkey, torn into bite size pieces


  • Brown onion in oil until soft and the onion is starting to brown.
  • Add in turkey stock and water, and bring to a boil.
  • While waiting for it to boil, empty tomatoes into a blender and puree them.
  • Add in chocolate, and stir until fully melted.
  • Add the rest of ingredients, including tomatoes, into the stock/chocolate mixture and mix well.
  • Bring to a boil and then turn down heat and let simmer, uncovered, for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 550.8, Fat 33.7, SaturatedFat 10.6, Cholesterol 70.9, Sodium 532, Carbohydrate 35.5, Fiber 9.1, Sugar 19.4, Protein 37.4

More about "turkey mole poblano recipes"

15-classic-sunset-recipes-for-the-holidays-turkey-mole image
2018-10-10 Lay dried chiles in a single layer in 1 or 2 rimmed baking sheets. Bake until fragrant and flexible, about 5 minutes. While warm, discard stems, …
From sunset.com
3/5 (14)
Servings 10
Cuisine Mexican
Calories 692 per serving
  • Make chile purée: Preheat oven to 300°. Lay dried chiles in a single layer in 1 or 2 rimmed baking sheets. Bake until fragrant and flexible, about 5 minutes. While warm, discard stems, open up, and shake out and discard loose seeds.
  • Rinse chiles, put in a large bowl, and add 2 qts. boiling water. Let stand until soft, 20 to 30 minutes. Drain, reserving chile liquid. Purée half of chiles at a time in a food processor (including canned chipotle) with 1 cup chile liquid per batch. Pour through a fine strainer into a large bowl, pressing firmly with a spoon; discard residue. Set aside.
  • Roast vegetables: Preheat oven to 450°. Lay vegetables and tortillas in a single layer in a rimmed baking pan. Bake, turning occasionally, until ingredients have dark brown spots or edges, 15 to 25 minutes; remove as done. Let cool.
  • Squeeze garlic from skins. Pull off and discard tomato skin. Purée ingredients in food processor, gradually adding 1 cup reserved chile liquid. Pour through fine strainer into bowl with chile purée, pressing firmly with a spoon. Set aside.

classic-mole-poblano-with-turkey-butterball image
Preheat oven to 325°F. Lay turkey into the mole, cover and roast until turkey registers 150 degrees F, about 40 minutes. (If turkey was refrigerated, allow an additional 10 to 15 minutes cooking time.) Remove turkey from mole, place …
From butterballfoodservice.com

how-to-make-mexican-mole-poblano-classic-mole image
2020-11-08 How to Make Mexican Mole Poblano: Classic Mole Sauce Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 5 min read. Celebrations in Mexico are often accompanied by dishes flavored with …
From masterclass.com

easy-mole-poblano-plant-based-on-a-budget image
2012-05-08 Reduce the heat to medium, and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Let simmer, uncovered and stirring occasionally, for 20 minutes. In batches, …
From plantbasedonabudget.com

mole-poblano-recipe-finecooking image
In a dry skillet set over medium heat, toast the sesame, coriander, and reserved chile seeds, one kind at a time, stirring, until lightly browned. Add to the tomato mixture.Heat another 1/4 cup of the lard or oil in the skillet. Add the almonds …
From finecooking.com

turkey-mole-recipe-how-to-make-mexican-turkey-mole image
2018-04-02 Set them all in a bowl to cool, then grind into a paste in a spice grinder. Set aside. Put the 1/4 cup of lard into a large, heavy pot like a Dutch oven. Set the heat to medium-high and sauté the onions until they begin to …
From honest-food.net

authentic-mole-poblano-recipe-the-spruce-eats image
2022-02-14 Simmer the chiles for 20 more minutes, then remove from heat. Drain, and remove stems and seeds. Place the chiles in batches into the blender with enough fresh water to cover, plus 2 inches more. Add the raisins and …
From thespruceeats.com

turkey-mole-puebla-style-mole-poblano-mexican image
2010-07-16 Directions. Toast the chilies in a dry frying pan, tear off the stems and shake out the seeds. Tear them into pieces and pit into a bowl with hot water to cover and soak for 30 minutes. Put the turkey (pavo o guajolote in …
From mexgrocer.com

roberto-santibaez-on-how-to-make-mole-poblano image
2011-05-04 Toast the sesame seeds, canela, cloves, aniseed, coriander, allspice, and peppercorns in the skillet, stirring, until the sesame seeds are a shade darker, about 11/2 minutes. Transfer the mixture to the medium bowl. …
From foodrepublic.com

turkey-in-mole-poblano-recipe-tablespooncom image
Mix the garlic, onion, salt, pepper, thyme and smoked paprika in a small bowl. Rub the turkey breast and legs with the mixture of spices. Drizzle with olive oil.
From tablespoon.com

mole-poblano-recipe-mexican-recipes-sbs-food image
6 dried pasilla chillies or dried ancho chillies (see Note), seeded, stems removed; 4 (about 800 g) duck breasts, trimmed; 1 tbsp vegetable oil; 500 ml (2 cups) chicken stock; 2 cloves; 1 cinnamon ...
From sbs.com.au

rick-baylessclassic-red-mole-with-turkey-rick-bayless image
Sprinkle all sides of the turkey breast halves with salt, then lay one in the pot. Thoroughly brown it on all sides, about 10 minutes total. Remove to a clean plate; brown the other half in the same way. Cover and refrigerate if not completing …
From rickbayless.com

2015-07-31 Preheat the oven to 325 degrees F. Brown the turkey or chicken pieces in a heavy skillet for 10 minutes on each side, adding a little vegetable oil if necessary. Remove the …
From fieryfoodscentral.com

2021-09-28 Put almonds and peeled peanuts in hot vegetal oil. After a couple of minutes, get them out when they are brown. Mole poblano have a bit of a sweet taste at the end, and that …
From lacooquette.com

2010-03-26 Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to …
From patijinich.com

MOLE ASSEMBLY AND SERVING. 4 cups reduced-sodium chicken broth, divided. 1 tablet (3 1⁄2 oz.) Mexican chocolate, chopped. Kosher salt. 1 turkey breast, poached* and sliced crosswise …
From sunset.com

Ms. Kennedy's recipe calls for a 7 to 8 pound turkey, but it's real hard to find one much less than 20 pounds around here. She cuts the turkey into "serving pieces", fries the pieces in lard in a …
From clovegarden.com

2022-06-18 Turkey meets mole poblano sauce for a Thanksgiving makeover including 5 chiles, spices, nuts, tomatoes, tortillas, and Mexican chocolate.
From avize.aussievitamin.com

Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides. Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole …
From foodnetwork.co.uk

2005-05-04 Ingredients. 6 ancho chiles. 4 pasilla chiles . 4 mulato chiles. 1 8-pound turkey, cut into serving pieces . 4 Tbsp. lard (or canola oil) 2 onions, chopped, about 2 cups
From npr.org

2020-12-11 Roast the tomatoes in a 400F oven for 20-30 minutes. Roughly chop 1/2 onion and peel 6 garlic cloves. Add a glug of oil to a skillet over medium heat and saute the onions and …
From mexicanplease.com

2020-07-27 Stir in the chocolate and sugar, gradually adding 3-4 cups of the reserved broth. Taste for salt. Bring sauce to a slow boil lower heat and simmer for ½ hour, stirring frequently. …
From mexconnect.com

2019-05-03 Ingredients. 2 dried ancho chiles, stemmed and seeded; 2 dried Anaheim chiles, stemmed and seeded; 2 dried chipotle chiles, stemmed and seeded; 1/4 cup golden raisins
From recipenet.org

Mole's flavor improves with age. It keeps for about a week in the refrigerator, and about a month in the freezer. Leave the cinnamon sticks in while you store it. To adjust the heat: Mild mole - …
From thespicehouse.com

The best Turkey Mole Poblano! (519.3 kcal, 31.9 carbs) Ingredients: 2 dried pasilla chiles · 2 dried guajillo chilies · 2 dried ancho chile peppers · 1 dried cascabel chile · 1 dried morita chile …
From cookthismeal.com

2021-06-16 Break up the tablet of Mexican chocolate and add to the pot. Stir to combine. Add the chicken bouillon cubes and stir until cubes melt. Add the other half of the mole paste to the …
From mexicanfoodjournal.com

2021-11-26 In a large skillet, add the mole paste, water, and bouillon. Stir occasionally until the paste dissolves. About 5 minutes. Add the Mexican chocolate. Stir occasionally until the …
From inmamamaggieskitchen.com

2021-05-03 FOR THE SEASONINGS. Heat a pan to medium heat. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast for 1 …
From chilipeppermadness.com

2019-09-09 It is good to massage it on the turkey and let it settle overnight. Time to make the paste though blending all the ingredients in a food processor o achieve a smooth paste …
From ketotailoredplan.com

Mole Poblano has almost become a symbol of Mexican cuisine. In the beginning, the famous dish was a multi-ingredient sauce poured over a turkey. And although it is more commonly …
From mexicanroutes.com

Mole Sauce Recipes; Turkey Mole Poblano; Turkey Mole Poblano. Rating: Unrated. Be the first to rate & review! 1 Photo ; Moles come in various flavors and ingredients, with chili …
From avize.aussievitamin.com

2014-11-20 Heat oven to 325°. Nestle turkey in mole sauce. Bake, covered, until an instant-read thermometer inserted into turkey reads 150°, about 1 hour. Transfer pot to a rack; let …
From saveur.com

2018-08-10 Fry the second side, then remove the tortillas with a slotted spatula and transfer them to a paper towel to drain briefly. Make sure to salt them as soon as they're out of the pan …
From seriouseats.com

Related Search