Turkey and Chicken Mole Sauce Recipe

Name: Turkey and Chicken Mole Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 1/2 olive oil; 8 dry pasilla chile pods, stems and seeds discarded; 4 dry Chile Negro pods, stems and seeds discarded*; A 1/2 -1 corn tortilla; 2 slices French bread (1/2 inch thick); 6-8 cups chicken broth; 2 gloves garlic; 1 tablespoons sesame seeds; 1 tablespoons marjoram; 1 tablespoons thyme; 2 tablespoons unsalted roasted peanuts; 1- 2 tablets Mexican drinking chocolate (Ibarra is the brand); 8 unsalted almonds; 3 tablespoons dried cherries, or dried apricots; A 1/4 to 1 onion; 3 tomatillos, husks removed; 1 cinnamon stick; salt to taste

Servings: persons

A 1/2 olive oil
8 dry pasilla chile pods, stems and seeds discarded
4 dry Chile Negro pods, stems and seeds discarded*
A 1/2 -1 corn tortilla
2 slices French bread (1/2 inch thick)
6-8 cups chicken broth
2 gloves garlic
1 tablespoons sesame seeds
1 tablespoons marjoram
1 tablespoons thyme
2 tablespoons unsalted roasted peanuts
1- 2 tablets Mexican drinking chocolate (Ibarra is the brand)
8 unsalted almonds
3 tablespoons dried cherries, or dried apricots
A 1/4 to 1 onion
3 tomatillos, husks removed
1 cinnamon stick
salt to taste

1
In large skillet, heat oil to medium-high.
2
Fry pasilla and chile Negro pods one at a time, for 5 seconds each.
3
Set aside to drain.
4
In the same pan.
5
Fry the corn tortilla and French bread slices to golden brown.
6
Set aside to drain.
7
Soak fried chiles, bread, and tortilla in 5 cups broth for 5 to 10 minutes.
8
In same skillet fry all the remaining ingredients except chicken broth and salt for 5 minutes.
9
In blender, puree batches of soaked chile ingredients along with some of the liquid and a portion of the fried nut/tomatillo mix, till well blended.
10
Continue with batches until all is pureed.
11
Pour mole sauce into a large pot.
12
Add chicken broth to desired consistency.
13
Salt to taste.
14
Bring mile to a low boil and cook, stirring frequently, for 30 minutes.
15
Pour sauce on roasted or boiled turkey or chicken or uses as an enchilada sauce.
16
Freeze for later use.

1746

kcal

Calories

120

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 18 ingredients. The key ingredients include: A 1/2 olive oil, 8 dry pasilla chile pods, stems and seeds discarded, 4 dry Chile Negro pods, stems and seeds discarded*, A 1/2 -1 corn tortilla, and more.

Yes, Turkey and Chicken Mole Sauce Recipe 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!