TURKEY MOLE SAUCE
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for later use. (Try it on turkey sandwiches, roasted chicken, or as a sauce for turkey or chicken tamales.)
Provided by Melissa Clark
Categories Sauce Food Processor Chocolate Tomato Thanksgiving Raisin Almond Spice Hot Pepper Fall Winter Pan-Fry
Yield Makes about 3 cups
Number Of Ingredients 20
Steps:
- In large bowl, combine tomatoes, bread, chocolate, sesame seeds, cinnamon, coriander seeds, black pepper, and cloves. Set aside.
- In large, heavy skillet over moderately high heat, heat 2 tablespoons oil until hot but not smoking. Working in about 5 batches and adding 1 tablespoon oil between each batch, fry mulato, pasilla, and ancho chiles until beginning to blister and change color, about 15 seconds per side (do not burn). Using tongs and shaking off excess oil, transfer chiles to large bowl. Add boiling water to cover and let soak until softened, about 45 minutes.
- Meanwhile, in same skillet over moderately high heat, heat remaining 2 tablespoons oil until hot but not smoking. Add almonds and sauté until golden, about 4 minutes. Using slotted spoon, transfer to paper towel-lined plate, reserving oil. Add raisins to oil in skillet and sauté until plump, about 2 minutes. Transfer to paper towel-lined plate, again reserving oil. Add onion and garlic to skillet and sauté until softened, about 5 minutes. Remove skillet from heat.
- Transfer onion, garlic, almonds, and raisins to bowl with tomato mixture. Add 1/2 cup stock. Transfer mixture to food processor and purée until smooth. Return to skillet and set aside.
- When chiles have softened, drain, pat dry, and transfer to food processor. Add chipotle and 1/2 cup stock and purée until smooth.
- Transfer chile mixture to skillet with tomato mixture. Stir in remaining 1 cup stock, brown sugar, and salt. Set over moderately high heat and bring to simmer, then reduce heat to moderately low and simmer, uncovered, 10 minutes. Let cool, then use to coat turkey or store in refrigerator up to 3 days.
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Funtua Girls
[email protected]I made this sauce for a party and it was a hit! Everyone loved it. I will definitely be making it again.
Ernestina Akey
[email protected]This is a great recipe for mole sauce. The sauce is flavorful and rich. I would definitely recommend it.
Love Money
[email protected]I made this sauce for my family and they loved it! The sauce was flavorful and not too spicy. I will definitely be making it again.
Md Tamim Islam
[email protected]This sauce was a little too sweet for my taste, but it was still good. I would recommend using less sugar if you don't like sweet sauces.
Noluthando Precious
[email protected]I'm not a fan of mole sauce, but I tried this recipe and I was pleasantly surprised. The sauce was delicious and not too spicy. I would definitely make it again.
Kalawatie Chattergoon
[email protected]This is the best mole sauce I've ever had. It's so flavorful and rich. I will definitely be making it again and again.
Queen Mavuso
[email protected]I made this sauce for a potluck and it was a huge success. Everyone loved it! I will definitely be making it again.
Siesha Panlita
[email protected]The sauce was a little too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Arman Hosen
[email protected]I followed the recipe exactly and the sauce turned out perfectly. I used it on enchiladas and they were amazing. My family loved it!
El Monte King
[email protected]I'm not a huge fan of mole sauce, but this recipe changed my mind. The sauce was flavorful and not too spicy. I served it over chicken, and it was delicious.
Abdullah Turay
[email protected]This turkey mole sauce was a hit at my dinner party! The flavors were rich and complex, and the sauce was the perfect consistency. I will definitely be making this again.