Mole Poblano with Turkey

Follow our step-by-step guide on how to make Mole Poblano with Turkey.

1. Step 1

   In a microwave-safe bowl, heat about 3 cups of water for 3 minutes.

2. Step 2

   Preheat a griddle or comal over medium heat. Toast the dried chiles (pasilla, guajillo, ancho, cascabel, and morita) for about 1 minute, turning them until fragrant, about 1 to 2 minutes. Remove the stems and seeds, then place the chiles in the bowl of hot water, cover, and let soak for 10 to 15 minutes.

3. Step 3

   While the chiles soak, place the Roma tomatoes on the hot griddle. Cook them until they are blackened on all sides, about 10 to 15 minutes. Once done, transfer the tomatoes to a blender.

4. Step 4

   In a skillet, heat 1/4 cup of vegetable oil over medium heat. Add the diced onion and crushed garlic, cooking until the onion is translucent, about 5 minutes. Use tongs to transfer the onion and garlic to the blender, reserving the oil in the skillet.

5. Step 5

   In the same skillet, toast the whole cloves, sesame seeds, and coriander seeds until fragrant and lightly browned, about 30 to 60 seconds. Add these to the blender. Next, toast the cranberries in the skillet for about 1 minute, then add them to the blender as well.

6. Step 6

   Pour another 1/4 cup of oil into the skillet and reheat over medium heat. Stir in the peanuts and almonds, cooking until fragrant, about 1 minute. Transfer these to the blender, reserving the oil in the skillet.

7. Step 7

   Place the corn tortillas in the hot skillet, increasing the heat to medium-high. Fry the tortillas until slightly crisped, about 1 minute, then place them on a plate. Add the remaining oil and the chocolate tablet to the skillet, cooking and stirring until melted, about 2 minutes. Pour this mixture into the blender.

8. Step 8

   Add the soaked chiles and 1/3 of the soaking liquid to the blender. Season with salt, white pepper, cumin, and oregano. Tear the tortillas into pieces and add them to the blender. Blend the mixture until smooth.

9. Step 9

   Pour the blended mole mixture into a large pot over low heat. Gradually stir in the turkey stock and add the cinnamon stick. Simmer the mole until it thickens slightly and the flavors meld, about 1 hour. Remove the cinnamon stick before serving.

10. Step 10

    Pour the mole over reheated turkey meat and enjoy.