Turkey Mole Chile: A Delicious & Authentic Recipe

Turkey Mole Chile: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the heart of Mexico! Have you ever experienced the rich, complex flavors of mole? It’s more than just a sauce; it’s a symphony of spices, nuts, seeds, and chocolate, carefully balanced to create an unforgettable experience. This isn’t your average weeknight dinner; it’s a celebration of tradition and flavor.

Mole, with its roots stretching back to pre-Hispanic times, is a cornerstone of Mexican cuisine. Legend has it that nuns in Puebla accidentally created the first mole while trying to impress a visiting archbishop. Whether that’s true or not, the dish has evolved over centuries, with each region and family boasting its own unique recipe. Our Turkey Mole Chile recipe pays homage to this rich history while offering a lighter, healthier twist on the classic.

People adore mole for its incredible depth of flavor. The combination of sweet, savory, spicy, and smoky notes creates a truly unique and satisfying experience. The tender turkey, simmered in this luscious sauce, becomes incredibly flavorful and moist. This Turkey Mole Chile is perfect served over rice, with warm tortillas, or even as a filling for enchiladas. It’s a dish that’s sure to impress your family and friends, and while it may seem intimidating, our recipe makes it surprisingly approachable for the home cook. Get ready to create a masterpiece!

this Recipe

Ingredients:

• For the Turkey:
• 2 tablespoons olive oil
• 3 pounds boneless, skinless turkey thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 4 cups chicken broth
• For the Mole Sauce:
• 2 tablespoons olive oil
• 2 dried ancho chiles, stemmed, seeded, and deveined
• 2 dried guajillo chiles, stemmed, seeded, and deveined
• 1 dried pasilla chile, stemmed, seeded, and deveined
• 1/2 cup blanched almonds
• 1/4 cup raisins
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds (pepitas)
• 2 corn tortillas, torn into pieces
• 1 bolillo roll or similar crusty bread, torn into pieces
• 1/4 cup unsweetened cocoa powder
• 1 ounce Mexican chocolate (such as Ibarra), chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground anise seed
• 1/4 teaspoon ground coriander
• 1/4 cup lard or vegetable shortening (optional, for richer flavor)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups chicken broth, or more as needed
• 1 tablespoon apple cider vinegar
• 1 teaspoon brown sugar
• Salt to taste
• For Serving:
• Cooked rice, for serving
• Toasted sesame seeds, for garnish
• Chopped cilantro, for garnish
• Lime wedges, for serving

Preparing the Turkey:

1. Sear the Turkey: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the turkey pieces in batches, being careful not to overcrowd the pot. Sear on all sides until browned. Remove the turkey from the pot and set aside. Searing the turkey adds a wonderful depth of flavor to the final dish.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, dried oregano, ground cumin, and ground cinnamon. Cook for another minute until fragrant. Be careful not to burn the garlic.
3. Return Turkey and Simmer: Return the seared turkey to the pot. Season with salt and pepper to taste. Pour in the chicken broth, making sure the turkey is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1 1/2 to 2 hours, or until the turkey is very tender and easily shreds with a fork. The longer it simmers, the more flavorful it becomes!
4. Shred the Turkey: Once the turkey is cooked, remove it from the pot and shred it with two forks. Set aside.
5. Reserve Broth: Keep the broth in the pot. This flavorful broth will be used later in the mole sauce.

Preparing the Mole Sauce:

1. Prepare the Chiles: Heat a dry skillet over medium heat. Toast the ancho, guajillo, and pasilla chiles for a few seconds per side until fragrant and slightly pliable. Be careful not to burn them, as this will make the mole bitter. Remove from the skillet and set aside.
2. Toast the Nuts and Seeds: In the same skillet, toast the almonds, raisins, sesame seeds, and pumpkin seeds until lightly golden and fragrant, stirring frequently. This usually takes about 3-5 minutes. Remove from the skillet and set aside. Toasting these ingredients enhances their flavor and adds a nice complexity to the mole.
3. Toast the Tortillas and Bread: Toast the torn tortillas and bread pieces in the same skillet until lightly browned and crispy. This will help thicken the mole sauce. Remove from the skillet and set aside.
4. Rehydrate the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20-30 minutes, or until softened. This step is crucial for making the chiles easier to blend.
5. Blend the Chile Paste: Drain the chiles, reserving about 1 cup of the soaking liquid. Place the chiles in a blender along with a little of the reserved soaking liquid. Blend until a smooth paste forms, adding more liquid as needed to achieve a smooth consistency.
6. Blend the Remaining Ingredients: Add the toasted nuts, seeds, tortillas, bread, cocoa powder, Mexican chocolate, cinnamon, cloves, anise seed, and coriander to the blender. Add a little more of the reserved chile soaking liquid or fresh chicken broth if needed. Blend until a smooth paste forms. You may need to do this in batches depending on the size of your blender.
7. Sauté the Mole Base: Heat the olive oil (or lard/shortening, if using) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
8. Cook the Mole Sauce: Add the blended mole paste to the pot with the sautéed onions and garlic. Cook, stirring constantly, for about 5-7 minutes, allowing the flavors to meld and deepen. Be careful not to let the mole burn.
9. Add Tomatoes and Broth: Stir in the diced tomatoes (undrained) and 2 cups of chicken broth. Bring to a simmer, then reduce the heat to low and cook, uncovered, for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer and more complex the flavor will become. If the sauce becomes too thick, add more chicken broth as needed.
10. Adjust Seasoning: Stir in the apple cider vinegar and brown sugar. Season with salt to taste. Taste the mole and adjust the seasoning as needed. You may want to add a pinch of sugar if it’s too bitter, or a squeeze of lime juice for brightness.
11. Strain the Mole (Optional): For a smoother mole, you can strain it through a fine-mesh sieve. This step is optional, but it will remove any remaining bits of chile skin or nuts.

Combining and Serving:

1. Combine Turkey and Mole: Add the shredded turkey to the pot with the mole sauce. Stir to combine and heat through. Let it simmer for another 15-20 minutes to allow the turkey to absorb the flavors of the mole.
2. Serve: Serve the turkey mole chile over cooked rice. Garnish with toasted sesame seeds, chopped cilantro, and lime wedges. Enjoy!

Conclusion:

And there you have it! This Turkey Mole Chile isn’t just another recipe; it’s a culinary adventure waiting to happen. I truly believe this is a must-try dish, and here’s why: the rich, complex flavors of the mole sauce, combined with the lean protein of the turkey and the comforting warmth of the chile, create a symphony of tastes that will dance on your palate. It’s a dish that’s both satisfying and sophisticated, perfect for a cozy weeknight dinner or a special occasion.

But beyond the incredible flavor, this recipe is also surprisingly versatile. Feel free to adjust the spice level to your liking – add more chipotle peppers for a fiery kick, or tone it down with a touch of honey or brown sugar. You can also experiment with different types of chiles in the mole sauce to create your own unique flavor profile. Don’t be afraid to get creative and make it your own!

Serving Suggestions and Variations:

This Turkey Mole Chile is fantastic served over a bed of fluffy rice, quinoa, or even creamy polenta. Garnish with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice for a burst of freshness. For a heartier meal, consider adding some black beans or corn to the chile.

Looking for variations? You could easily substitute the turkey with shredded chicken or even ground beef. For a vegetarian option, try using butternut squash or sweet potatoes in place of the meat. You can also use the mole sauce as a marinade for grilled chicken or steak, or as a flavorful addition to enchiladas or tacos. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s guaranteed to impress your family and friends, and it’s a great way to introduce them to the wonderful world of mole. The depth of flavor in this Turkey Mole Chile is truly something special, and it’s a dish that you’ll want to make again and again.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary journey. I promise you won’t be disappointed. And most importantly, have fun! Cooking should be an enjoyable experience, so relax, experiment, and savor the process.

Once you’ve tried this recipe, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. I’m excited to see what you create! Happy cooking! I hope this Turkey Mole Chile becomes a new favorite in your household.