Tom'S Twice Cooked Turkey Mole Recipe

Name: Tom'S Twice Cooked Turkey Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Dried pasilla chiles; 1/2 cup Pepitas; 1/3 cup Dark raisins or prunes; 1/2 cup Nuts (marcona almonds are awesome, but peanuts and almonds are good too); 2 pieces Toasted white bread (he prefers to use the rustic kind); 1 Bay leaf; 2/3 cup Tomato puree; 1 teaspoon Dried oregano; 1 1/2 teaspoons Ground cinnamon; 1 teaspoon Salt; 1/2 teaspoon Freshly ground black pepper; 1/4 teaspoon Ground cloves; 2 Yellow onions, finely chopped; 6 Cloves garlic, thinly sliced; 1 teaspoon Ground cumin; 1 3/4 cups Chicken stock

Servings: persons

4 Dried pasilla chiles
1/2 cup Pepitas
1/3 cup Dark raisins or prunes
1/2 cup Nuts (marcona almonds are awesome, but peanuts and almonds are good too)
2 pieces Toasted white bread (he prefers to use the rustic kind)
1 Bay leaf
2/3 cup Tomato puree
1 teaspoon Dried oregano
1 1/2 teaspoons Ground cinnamon
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Ground cloves
2 Yellow onions, finely chopped
6 Cloves garlic, thinly sliced
1 teaspoon Ground cumin
1 3/4 cups Chicken stock

1
Toast the chiles in a skillet over high heat until darkened on both sides, about 2 minutes. Transfer to a bowl and add 1 c. hot water. Allow to sit for 10 minutes.
2
Toast the pepitas in a skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl to cool. Toast the raisins/prunes in the same skillet, stirring until slightly puffed, about 1 minute. Transfer to same bowl. Brown the bay leaf on both sides, about 1 minute. Toast the nuts in the same skillet until fragrant. Transfer to the bowl to cool.
3
Toast the bread until dry, but not dark. Tear into small pieces.
4
Place the chiles, soaking liquid, pepitas, raisins/prunes, bay leaf, nuts, bread, tomato puree, oregano, cinnamon, salt, pepper, and clove in the bowl of a food processor or blender. Process for 3 minutes until smooth.
5
Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin, cover and cook stirring occasionally, until onions are slightly browned. Stir in the stock and chile puree. Cover and cook over low heat for 1 1/2 hours.
6
Serve the mole over shredded leftover turkey. We like to serve ours with rice and avocado.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Dried pasilla chiles, 1/2 cup Pepitas, 1/3 cup Dark raisins or prunes, 1/2 cup Nuts (marcona almonds are awesome, but peanuts and almonds are good too), and more.

Yes, Tom'S Twice Cooked Turkey Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tom'S Twice Cooked Turkey Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions