Turkey Mole Sauce

My Unexpected Culinary Adventure: A Mole Sauce Story

As a busy working mom, time in the kitchen is a precious commodity. I often find myself juggling work deadlines, school pick-ups, and the never-ending to-do list that comes with raising a family. So when I stumbled upon this recipe for Turkey Mole Sauce, I was initially hesitant. Mole sauce? It sounded intimidating, complex, a recipe only for culinary school graduates or exceptionally patient home cooks. But the pictures online were breathtaking—rich, dark, and intensely flavorful. And the promise of leftovers that could be used on everything from turkey sandwiches to chicken tamales? That sealed the deal.

My first attempt was, shall we say, an adventure. I underestimated the sheer number of ingredients and the time commitment involved. There was chopping, sautéing, simmering, and more puréeing than I thought possible. My kitchen resembled a small-scale industrial food processing plant, with pots and pans scattered everywhere. But as the aromas of cinnamon, chiles, and chocolate filled the air, I began to understand the allure of this classic Mexican sauce. The earthy spice notes of the chiles blended beautifully with the sweetness of the chocolate and the subtle tanginess of the tomatoes. It was a symphony of flavors that had me captivated, forgetting my initial apprehension.

The result was far beyond my expectations. The sauce was unbelievably rich and complex, with layers of flavor that unfolded with each bite. The mole-roasted turkey, marinated in this magnificent sauce, was tender, juicy, and infused with the intense depth of the mole. This wasn't just a side dish; it was an experience, a journey into the heart of Mexican cuisine. And the best part? The leftover sauce, as promised, became a culinary chameleon, transforming simple weeknight meals into something truly special. I spooned it over roasted chicken, added it to my turkey sandwiches, and even experimented with using it in a new chicken tamale recipe.

This recipe became more than just a dish; it was a reminder to step outside my culinary comfort zone and embrace the unexpected. It showed me that even amidst the chaos of daily life, there's always time for a little culinary adventure, a chance to create something beautiful and delicious, even if it takes a bit longer than expected. The reward, a rich, dark, unforgettable mole sauce, is more than worth the effort. And the fact that I can now effortlessly whip up exciting meals with the leftover sauce, week after week, makes this recipe a true culinary gem in my repertoire. The next time you find yourself tempted by an intimidating recipe, I urge you to take the plunge. You might just surprise yourself.

Beyond the Recipe: While this recipe is perfect as a marinade for turkey, it's versatile enough to be used in countless ways. Experiment with different meats and proteins; try it with pork tenderloin, fish, or even tofu. The richness and depth of flavor makes it incredibly adaptable. You can also adjust the level of spiciness by controlling the amount of chipotle peppers used. If you prefer a milder flavor, start with a smaller amount and add more to taste.

Tips for Success:

• Fresh Ingredients: Use the freshest ingredients you can find, as this will greatly enhance the flavor of the sauce.
• Don't Burn the Chiles: Be careful not to burn the chiles during the frying process, as this can impart a bitter taste to the sauce.
• Patience is Key: The simmering process is crucial for developing the rich, complex flavors of the mole. Don't rush it!
• Storage: Store leftover mole sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

This Turkey Mole Sauce is more than just a recipe; it's a culinary adventure, a testament to the power of flavor, and a reminder that even the busiest among us can find time for a little bit of deliciousness.

Step-by-step

• 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.