Well, by the time you read this you probably won’t have any Thanksgiving turkey leftover. Try this with chicken and then bookmark this recipe for next year. I look forward to making this a post-Thanksgiving tradition for years to come. Got this tasty little nugget from Goop.com. Thanks, Gwyneth!
According to the wiki page for mole sauce, one legend of the origin of this sauce comes from the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top. And the archbishop loved it.
So you see, turkey with mole is one of the world’s perfect combos, like peanut butter and chocolate, or bread and butter, or…
Yield: about 3 cups of sauce
- ½ cup red wine
- ¼ cup raisins
- ¼ cup dried apricots, roughly diced
- 4 dried red chilis (ancho)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, peeled and finely diced
- 3 cloves of garlic, minced
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon coarse salt, plus more as needed
- one 14-ounce can whole, peeled tomatoes
- 3 cups good quality chicken or vegetable stock
- ¼ cup pumpkin seeds, roasted
- ¼ cup whole almonds, roasted
- ¼ cup white sesame seeds, roasted, plus more for serving
- 3 ounces high quality dark chocolate (at least 70% cacao), roughly chopped
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chipotle in adobo sauce (feel free to adjust amount according to your heat preference)
- 3 cups shredded turkey meat
- small handful fresh cilantro leaves for serving
Bring the wine to a boil in a small pot, add the raisins and apricots and remove from the heat. Let them soak for at least 10 minutes.
Meanwhile, roast the chilis over an open gas flame until fragrant and toasty. Discard the stems and seeds from each chili and roughly chop. Place the chilis in a bowl and cover with boiling water. Let them soak for at least 10 minutes.
Heat the oil in a large saucepan over medium heat and add the onion, garlic, cumin, oregano and salt. Cook, stirring often, until softened, about 10 minutes. Add the raisins, apricots and wine. Drain the chilis, discarding the liquid, and add to the pot. Add the tomatoes, 2 cups chicken stock, pumpkin seeds, almonds and sesame seeds. Bring the mixture to a boil, turn the heat down and simmer for one hour. Stir in the chocolate, pepper and chipotle. Transfer the mole to a blender and puree until completely smooth (be sure to take the center cap out of the top of the blender to let heat escape or you’ll have a real mess). Ideally it’s best to let it sit for a few hours, letting all those flavors get to know each other. Return sauce to pan and add shredded turkey. Add remaining chicken broth ¼ cup at a time until desired consistency. Simmer on low heat for one hour. Garnish with fresh cilantro, pickled red onions, and an additional sprinkle of roasted sesame seeds.
Pickled Red Onions
3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
pinch of salt
1 bay leaf
¼ teaspoon allspice
1 whole cinnamon stick
a small, dried chili pepper
1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chili until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.