Festive Turkey with Mole Sauce

Name: Festive Turkey with Mole Sauce
Yield: 8
Ingredients: Whole turkey or turkey portions (about 2.5 kg) — 1; Dried mild chiles, seeds removed — 6; Tomatoes — 2; Onion, quartered — 1; Garlic — 3 cloves; Almonds — 50 g (1.8 oz); Raisins — 30 g (1.1 oz); Sesame seeds — 1 tbsp; Dark chocolate — 50 g (1.8 oz); Ground cinnamon — 1 tsp; Broth — 1 L (4 1/4 cups); Salt — to taste

The Quirky Foodster Team

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Servings

Ingredients

Whole turkey or turkey portions (about 2.5 kg) — 1
Dried mild chiles, seeds removed — 6
Tomatoes — 2
Onion, quartered — 1
Garlic — 3 cloves
Almonds — 50 g (1.8 oz)
Raisins — 30 g (1.1 oz)
Sesame seeds — 1 tbsp
Dark chocolate — 50 g (1.8 oz)
Ground cinnamon — 1 tsp
Broth — 1 L (4 1/4 cups)
Salt — to taste

Method

Roast or simmer the turkey until nearly cooked through, then set aside, reserving some broth.
Toast the dried chiles briefly in a dry pan, then soak in hot water until softened.
Roast the tomatoes, onion, and garlic until lightly charred.
Blend the softened chiles, roasted vegetables, almonds, raisins, and sesame seeds with a little broth until smooth.
Cook the blended sauce in a pot over medium heat for 15-20 minutes, stirring often.
Stir in the chocolate and cinnamon, and simmer for a further 10 minutes until glossy and thickened.
Season with salt, add the turkey to the sauce to warm through, and serve.

Introduction: Turkey served with a rich, dark sauce of chiles, spices, and chocolate, a legendary dish said to have emerged in colonial convent kitchens.

Cultural Background: Mole represents one of the great culinary achievements of the colonial era, blending native turkey and chiles with imported spices, nuts, and chocolate; tradition holds that elaborate versions were developed in colonial convent kitchens for important religious feast days.

Tips: Toast the chiles carefully — burning them will make the sauce bitter.

Variations: Countless regional versions of mole exist, varying widely in their exact spice and nut combinations.

Nutrition: Approx. 480 kcal per serving.

FAQs:

Q: Is the convent origin story of mole confirmed?

A: It is a well-known and widely repeated tradition, though, like many culinary origin legends, its precise historical accuracy is debated by food historians.

Q: Why does mole include chocolate?

A: Chocolate adds richness and a subtle bitterness that balances the chiles and spices, exemplifying the colonial-era blending of indigenous and imported ingredients.