Red Mole with Roasted Turkey and Vegetables

Red Mole with Roasted Turkey and Vegetables

Serves 6 to 8
In Mexico, mole is usually prepared only for special occasions due to the labor-intensive process of grinding the many ingredients by hand. Thanks to modern technology, the effort and cooking time is reduced by using a blender to grind spices, nuts and other ingredients to a smooth texture.
  • Roasted Turkey and Vegetables
  • 4 pounds bone-in turkey breasts, legs or thighs
  • 1 medium yellow onion, quartered
  • 3 carrots, cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 6 cloves garlic
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Red Mole
  • 1 quart low-sodium chicken broth
  • 2 chipotle chiles, stemmed and seeded
  • 1/2 cup seedless raisins
  • 2 cloves garlic
  • 3 whole cloves
  • 1 cinnamon stick, broken into pieces
  • 1 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole coriander seeds
  • 5 tablespoons cold pressed untoasted sesame oil, divided
  • 1/4 cup sesame seeds
  • 1 cup sliced almonds
  • 2 cups chopped yellow onion
  • 3 tablespoons chopped garlic
  • 3 tablespoons tomato paste
  • 2 ounces dark chocolate (at least 70% dark), roughly chopped
  • pinch cayenne pepper (optional)
  • Corn tortillas
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For the turkey, preheat oven to 475°F. Combine turkey, onions, carrots, celery, garlic, oil and salt and pepper in a large roasting pan and toss well to coat. Arrange turkey so that all pieces rest on top of the vegetables, leaving space between the pieces. Roast 40 to 50 minutes, or until internal temperature of turkey reaches 180°F.

Meanwhile, for the mole, bring broth to a simmer in a medium saucepan over medium heat. Stir chipotles, raisins and garlic into hot broth and continue to simmer, uncovered, until volume is reduced by half, 20 to 30 minutes. Set aside. Meanwhile, heat a large skillet over medium heat. Add cloves, cinnamon, cumin and coriander seeds. Toast, stirring constantly, for 2 minutes, until spices are fragrant and slightly darkened. Transfer to a plate and set aside to cool completely.

Return skillet to heat and add 2 tablespoons of the sesame oil. When oil is hot, stir in sesame seeds and almonds and cook, stirring constantly, for 3 to 4 minutes, until fragrant and golden. Transfer to a plate and set aside to let cool completely.

Return skillet to heat and heat 1 tablespoon of the sesame oil. Add onions and cook over medium heat until translucent, about 5 minutes. Stir in garlic and tomato paste and cook, stirring often, for 5 minutes longer. Add reduced broth mixture and simmer gently until thick, 10 to 15 minutes. Remove from heat and allow sauce to cool slightly.

Transfer toasted, cooled spices to a clean, dry blender and grind to a fine powder. Top with sesame seeds, almonds and remaining 2 tablespoons sesame oil and grind to make a smooth butter, scraping down sides of blender occasionally. When contents of skillet have cooled until just warm to the touch, pour into blender with almond butter, working in batches if necessary. Add chocolate and process until smooth. Season with salt and cayenne.

To serve, slice turkey and top with mole. Serve roasted vegetables and corn tortillas on the side.
Nutritional Info: 
Per Serving: Serving size: For the Turkey, 550 calories (260 from fat), 29g total fat, 7g saturated fat, 275mg cholesterol, 770mg sodium, 6g carbohydrates, (1 g dietary fiber, 3g sugar), 62g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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