Turkey in Mole Poblano Sauce

Franz Conde slow-cooks turkey in mole sauce and makes a classic Mexican dish
Turkey in Mole Poblano Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

For the turkey

  • 4 x 200 g turkey breasts, <P> </P>
  • 1 carrot
  • leeks
  • onions
  • 1/2 head garlic
  • 1 clove
  • 1 star anise
  • 1 x 3 cm cinnamon sticks
  • 1 tbsp coriander stalks
  • 1 tsp salt

For the mole sauce

  • 50 g lard
  • 100 g sesame seeds, plus an extra teaspoon for garnish
  • 150 g whole almonds
  • 150 g raw peanuts
  • 2 tsp ground coriander
  • 1 star anise
  • 1 x 3 cm cinnamon sticks
  • 4 corn tortillas, crumbled
  • 250 g chillies, negro or mulatto, grilled
  • 4 tomatoes, pierced and grilled
  • 2 onions, halved and grilled
  • 10 cloves garlic
  • 3 chicken stock
  • 150 g raisins
  • 250 g prunes
  • 4 chipotle chillies
  • 250 g dark chocolate
  • 100 g sugar
  • 200 g canned tomatillos
  • 2 banana shallots, chopped

Method

1. Place the turkey breasts in a large saucepan, cover with water and add the rest of the ingredients. Simmer for about an hour, until very tender.

2. Melt the lard in a large saucepan and fry the sesame seeds, almonds, peanuts, spices and tortillas.

3. When the mixture starts to colour, add the chillies, tomatoes, onion and garlic and fry for 5 minutes.

4. Add the remaining ingredients and cook slowly for 1 hour - until reduced and thickened. Leave to cool slightly and transfer the mixture to a food processor. Process until smooth and strain through a sieve.

5. To serve, shred the turkey and spoon over the warm mole sauce. Garnish with extra sesame seeds.

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