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1
For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes.
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2
Put them into a bowl with the raisins and cover them with hot water.
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3
Soak until softened, about 30 minutes.
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4
In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme.
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5
Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.
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6
In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano.
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7
Cook until lightly browned, then add the tomatoes.
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8
Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender.
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9
Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid.
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10
Puree, adding more soaking liquid, as needed, to make a smooth sauce.
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11
(This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
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12
Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper.
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13
Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan.
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14
Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes.
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15
Add the chicken stock and return the turkey pieces to the pan.
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16
Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
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17
Meanwhile, put the onion and radish slices into a serving bowl.
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18
Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste.
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19
Mix well and sprinkle with the cheese.
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20
Serve the turkey over cooked white rice and the onion and radish salad.
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21
Garnish everything with cilantro leaves.
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22
Perfect White Rice...
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23
2:1 ratio of water to rice... for perfect rice every time.
