Turkey Mole
Ingredients
- 2 pounds boneless skinless turkey breast cut into “turkey tenders”
- 1 medium yellow onion peeled and quartered
- 6 cloves garlic peeled and smashed
- 1 sprig fresh oregano
- 1/4 cup packed chopped cilantro
- Mexican rice accompaniment
- leaves Chopped cilantro for garnish
- corn tortillas on the side
- Mole Sauce
- 8 dried ancho chilies stemmed and seeded
- 4 pasilla chilies
- 1 quart chicken stock
- 5 Tbsp . Tastealotta Chipotle Extra Virgin Olive Oil
- 4 Tbsp . pumpkin seeds
- 1 medium yellow onion diced
- 3 cloves garlic crushed
- 1/2 pieces cinnamon stick broken into
- 3 black peppercorns
- 1/2 Tsp . coriander seeds
- 1/2 pieces corn tortilla torn into small
- 1/3 cup Tastealotta Dark Chocolate Balsamic Vinegar
- 3/4 Tsp . salt
Instructions
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In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro and cover with water by 2 inches. Bring to a boil.
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Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid.
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In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes.
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Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender.
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Puree the mixture, adding poaching liquid as necessary, to consistently blend.
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In a large skillet or sauté pan, heat 1 tablespoon of Tastealotta Chipotle Olive Oil over medium-high heat.
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Add the toasted pumpkin seeds and stir until golden brown, 2 to 3 minutes.
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Drain on paper towels and add to the blender with the chilies.
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Heat 1 tablespoon of the Tastealotta Chipotle EVOO in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes.
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Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes.
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Add to the blender.
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Increase the heat to medium- high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes.
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Add to the blender with enough of the chili soaking liquid (or chicken stocto puree to a paste.
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Heat the remaining 3 tablespoons Tastealotta Chipotle EVOO in the skillet over medium heat.
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Add the paste and simmer, stirring constantly, for 5 minutes.
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Add 2 cups of chicken stock, the Tastealotta Dark Chocolate Balsamic Vinegar, salt, and bring to a boil.
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Reduce the heat, and cook, stirring, to incorporate.
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Add the cooked turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed if the sauce becomes too thick, while basting the turkey occasionally as it cooks.
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Remove from the heat and adjust the seasoning, to taste.
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To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
