Ingredients Jump to Instructions ↓

  1. 2 dried ancho chiles, stemmed and seeded

  2. 2 dried Anaheim chiles, stemmed and seeded

  3. 2 dried chipotle chiles, stemmed and seeded

  4. 1/4 cup golden raisins Hot water

  5. 1/4 cup whole almonds

  6. 1/4 cup sesame seeds

  7. 1 tablespoon whole black peppercorns

  8. 1 cinnamon stick, preferably Mexican, broken in pieces

  9. 1 tablespoon dried oregano, preferably Mexican

  10. 4 sprigs fresh thyme , leaves only

  11. 3 tablespoons extra-virgin olive oil

  12. 2 onions, sliced

  13. 3 cloves garlic, chopped

  14. 2 serrano peppers, stemmed and seeded

  15. 6 plum tomatoes, chopped

  16. 2 ounces bittersweet chocolate , preferably Mexican, chopped

  17. 1 lemon, juiced

  18. 2 turkey legs and thighs Kosher salt and freshly ground black pepper

  19. 5 tablespoons extra-virgin olive oil

  20. 2 cups chicken stock

  21. 1 onion, thinly sliced Shaved radishes, for garnish

  22. 1 lime, juiced Oaxacan Cheese, crumbled for garnish Cooked white rice, for serving Cilantro sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. 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. ratio of water to rice... for perfect rice every time.


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