Entree: Mexico – Guerrero (Pacific Coast Mexico) – Mole Rojo de Guajolote (Red Turkey Mole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 35 min

Ingredients

4 bone-in turkey leg/thigh portions, about 12 oz (340 g) each (total about 3 lb / 1.36 kg). (estimated edible portion: 850 g)
2 tbsp (30 ml) vegetable oil, plus extra for frying.
6 cups (1.4 L) low-sodium chicken broth, divided.
2 tsp (10 g) fine salt, plus more to taste.
1 tsp (5 g) freshly ground black pepper.
Mole chiles and produce (section heading).
4 dried ancho chiles, stems and seeds removed.
3 dried guajillo chiles, stems and seeds removed.
2 dried pasilla chiles, stems and seeds removed (selected example). (estimated edible portion: 14 g)
2 dried árbol chiles (optional for heat).
3 medium Roma tomatoes, about 10 oz (280 g).
1 medium white onion, halved and roasted, about 8 oz (225 g).
4 garlic cloves, unpeeled and roasted.
1 ripe plantain, peeled and sliced lengthwise (selected option).
2 corn tortillas, torn into pieces (selected option).
Nuts, seeds, spices and aromatics (section heading).
1/4 cup (35 g) raw almonds, toasted.
2 tbsp (15 g) sesame seeds (ajonjoli), toasted, plus additional for garnish.
2 tbsp (20 g) raw peanuts, toasted (selected option; optional).
1 small cinnamon stick (about 1 inch / 2.5 cm).
1 tsp (2 g) whole black peppercorns.
1 tsp (2 g) cumin seeds.
1/4 tsp (0.5 g) ground cloves.
1/4 cup (30 g) stale toasted bread, toasted for body (selected option).
Sweetening, finishing and garnish (section heading).
1 tbsp (15 g) piloncillo, grated (selected option).
1 oz (28 g) Mexican chocolate (selected option). (estimated edible portion: 28 g)
1 tbsp (15 ml) apple cider vinegar (selected option).
Fresh cilantro sprigs, for garnish (optional; amount unspecified).
Toasted sesame seeds for garnish (amount unspecified).
Accompaniments (section heading).
1 1/2 cups (280 g) long-grain white rice, uncooked.
3 cups (720 ml) water for rice (selected option).
12 corn tortillas, warmed.

Instructions

1. Pat the turkey dry. Season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Heat 2 tbsp (30 ml) oil in a large Dutch oven over medium-high heat. Brown the turkey on all sides, working in batches if needed, about 4–6 minutes per side. Transfer to a plate.
2. Pour 2 cups (480 ml) broth into the pot and scrape up the browned bits. Return the turkey, bring to a simmer, cover, and cook gently for 30–35 minutes, until just cooked through but still slightly underdone (about 155–160°F / 68–71°C). Remove the turkey and reserve the cooking liquid.
3. While the turkey simmers, heat a dry skillet over medium heat. Toast the ancho, guajillo, pasilla, and optional árbol chiles one at a time for 10–20 seconds per side, just until aromatic; do not burn them. Place them in a bowl, cover with hot water, and soak for 20 minutes until pliable. Drain and pat dry.
4. On a hot comal or in the skillet, roast the tomatoes, onion halves, and unpeeled garlic, turning until softened and blackened in spots, about 8–12 minutes. Let the garlic cool, then peel it.
5. Toast the almonds, sesame seeds, and optional peanuts in the skillet for about 3–4 minutes, until golden and fragrant. Toast the torn tortillas or bread until crisp, then set aside.
6. Heat 1–2 tbsp (15–30 ml) oil in a small frying pan. Fry the plantain slices for about 2 minutes per side, until golden and caramelized. Lightly fry the torn tortillas or bread if desired, then drain on paper towels.
7. Blend the soaked chiles, roasted tomatoes and onion, peeled garlic, toasted nuts and seeds, fried plantain, toasted tortillas or bread, cinnamon, peppercorns, cumin, cloves, piloncillo, and 1–2 cups (240–480 ml) of reserved broth until very smooth. Blend in batches as needed, adding broth gradually to make a thick but pourable paste.
8. For a smoother sauce, press the blended mole through a fine-mesh sieve into a bowl, extracting as much sauce as possible and discarding the solids left behind.
9. In the Dutch oven, heat 1 tbsp (15 ml) oil over medium heat. Add the strained mole and cook, stirring, for 5–8 minutes. Stir in reserved broth as needed, using about 2–3 cups (480–720 ml) total liquid to reach a consistency between heavy cream and thin gravy.
10. Add the chocolate and vinegar and stir until the chocolate melts. Simmer uncovered for 15–20 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Taste and add the remaining salt and pepper as needed; adjust the sweetness with more piloncillo if desired.
11. Return the turkey to the mole, arranging the pieces so they are mostly covered. Simmer gently, partially covered, for 25–35 minutes, basting occasionally, until tender and fully cooked to 165°F (74°C).
12. Meanwhile, rinse the rice until the water runs clear. Bring 3 cups (720 ml) water or broth to a boil in a medium saucepan. Add 1 tbsp (15 ml) oil and 1/2 tsp (2.5 g) salt, then stir in the rice. Reduce the heat to low, cover, and simmer for 15–18 minutes, until tender. Fluff with a fork.
13. Warm the tortillas on a comal or in a dry skillet until pliable, or wrap them in foil and heat in a 350°F (175°C) oven for 10 minutes.
14. Serve the turkey with rice and plenty of mole over or alongside it. Garnish with toasted sesame seeds and optional cilantro. Serve the warm tortillas and any remaining mole at the table.
15. For leftovers, refrigerate the turkey and mole together for up to 3 days, or freeze portions for longer storage. Reheat gently over low heat, adding a splash of broth if needed. The mole’s flavor deepens after a day.