Mole De Guajolote

This authentic Mole de Guajolote is a masterpiece of Mexican cuisine, featuring tender turkey pieces bathed in a deep, velvety sauce. The complex flavor profile balances the smokiness of dried chiles (ancho, mulato, pasilla, and chipotle) with the subtle sweetness of raisins and the earthy richness of unsweetened chocolate. Aromatic spices like cinnamon, cloves, and toasted nuts add warmth and depth, while the traditional use of lard provides a luxurious mouthfeel. This dish is perfect for festive occasions, holidays, or special family gatherings where you want to impress guests with hearty, comforting flavors. It pairs beautifully with warm tortillas or steamed rice.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 1877.2

Description

This authentic Mole de Guajolote is a masterpiece of Mexican cuisine, featuring tender turkey pieces bathed in a deep, velvety sauce. The complex flavor profile balances the smokiness of dried chiles (ancho, mulato, pasilla, and chipotle) with the subtle sweetness of raisins and the earthy richness of unsweetened chocolate. Aromatic spices like cinnamon, cloves, and toasted nuts add warmth and depth, while the traditional use of lard provides a luxurious mouthfeel. This dish is perfect for festive occasions, holidays, or special family gatherings where you want to impress guests with hearty, comforting flavors. It pairs beautifully with warm tortillas or steamed rice.

Directions

1
Remove stems and seeds from the dried chiles (chipotle, mulato, ancho, pasilla). Reserve 1 teaspoon of seeds for later use.
2
Place the cleaned chiles in a large bowl and cover with hot water. Let soak for 20-30 minutes until soft.
3
While chiles are soaking, heat a small skillet over medium heat. Toast the sesame seeds, almonds, and peanuts until fragrant and lightly golden. Set aside to cool.
4
In a large pot, combine the turkey pieces, chopped onion, celery, and salt. Add enough water to cover the ingredients.
5
Bring the pot to a boil, then reduce heat and simmer gently until the turkey is tender but not falling apart. Remove turkey pieces with a slotted spoon and set aside. Strain the cooking liquid to create turkey stock; reserve at least 1 quart.
6
Drain the soaked chiles well. Place them in a blender along with the toasted nuts and seeds, raisins, tortilla pieces, garlic, tomatoes, reserved chile seeds, ground cloves, ground cinnamon, and peppercorns.
7
Add about 1 cup of the reserved turkey stock to the blender. Blend until completely smooth, adding more stock if necessary to achieve a pourable consistency.
8
Heat the lard in a large heavy-bottomed pot or Dutch oven over medium heat. Pour in the blended mole mixture.
9
Cook the sauce, stirring frequently, for 15-20 minutes to cook out the raw garlic and onion flavors and allow the flavors to meld. The sauce should darken slightly in color.
10
Add the remaining reserved turkey stock to the pot. Stir in the unsweetened chocolate until fully melted and incorporated.
11
Return the turkey pieces to the pot, ensuring they are submerged in the sauce. Simmer gently for 30-45 minutes until the sauce has thickened and the turkey is fully heated through.
12
Taste and adjust seasoning with salt as needed. Serve hot.

Nutrition Facts

Servings 1 quarts

Amount Per Serving
Calories 1877.2kcal

% Daily Value *
Total Fat 29.2g45%
Saturated Fat 6.5g33%
Cholesterol 626.5mg209%
Sodium 538.7mg23%
Total Carbohydrate 7.1g3%
Dietary Fiber 3.6g15%
Sugars 0.4g
Protein 268.4g537%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mole-de-guajolote/