Rick Bayless Mole: Classic Red Mole with Turkey

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar nutty flavor with less sugar.

almonds

🥗Healthier: walnuts

💰Cheaper: pecans

Walnuts are often more affordable and still provide a rich flavor.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Cayenne pepper is less expensive and adds heat.

turkey

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and add more moisture.

Tear the stem off the pasilla and mulatto chilis and shake out the seeds.

Put tomatillos under a broiler for about 5 minutes on each side until blackened and soft, then scrape into a bowl with their juices.

In a dry skillet over medium heat, toast sesame seeds until golden, about 5 minutes, then add to the bowl with tomatillos.

In a skillet, heat pork lard and fry the chilis on each side until they change color.

Pour hot tap water over the chilis, weight them down with a plate, and let them rehydrate for about 30 minutes.

Fry whole almonds and garlic cloves in the skillet until brown, then add to the bowl with tomatillos and sesame seeds.

Quickly fry raisins until they puff up and brown slightly, then add to the bowl.

Salt the turkey breast on both sides and brown it in the hot pan.

Taste the chili soaking liquid for sweetness or bitterness; if sweet, keep it for blending.

Blend the chilis with their soaking liquid until smooth, then strain back into a bowl to catch seeds and skins.

Add roasted tomatillos, raisins, cloves, anise, black pepper, cinnamon, toasted bread, and chopped chocolate to the bowl.

Add about 1 cup of water to the mixture, then blend until smooth again.

Strain the mixture back into its bowl.

Melt fresh rendered pork lard in a deep pot, then add the chili paste and stir until it reduces to the consistency of tomato paste, about 8-10 minutes.

Add the second puree to the pot and cook until thick, another 8-10 minutes, stirring constantly.

Add 6 cups of water to the pot and let it simmer over medium-low heat for about an hour, or longer for more flavor.

Season the mole with salt and sugar, tasting as you go to balance the flavors.

Transfer the mole to a shallow dish and nestle the turkey breast skin side up into the mole.

Bake the turkey breast in the oven at 325 degrees for about 35 minutes until it reaches 150 degrees.

Let the turkey rest for a few minutes, then slice it.

Pour the mole over the sliced turkey and garnish with toasted sesame seeds and flat leaf parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens