TURKEY MOLE
Provided by Food Network Kitchen
Time 1h32m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
- Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
- Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
- Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
- Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
- Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.
MOLE ROJO (RED MOLE SAUCE) FOR TURKEY OR CHICKEN
The chocolate in this sauce recipe is not sweet. You may not be able to find the right kind of dried chiles, unless you live in the southwest. Ancho chiles are brick red or darker, about 5 inches long and 2 -3 inches wide at the shoulder. It's medium hot, with underlying fuity flavor. Mulato chiles are dried Poblanos, the green form of the ancho, slightly larger, darker than anchos (no longer green when dried). Pasilla is very dark, almost black, wrinkled and tapered, only about 1 inch wide at the shoulder. Quite hot, underlying smoky flavor.
Provided by Chef Otaktay
Categories Sauces
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Start raisins soaking in warm water (20 minutes). Prepare the chiles: remove stems and seeds. On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute, shake a cuple times, don't blacken them. Add water to a covered pan and simmer the roasted chiles very low for 30 minutes. Strain, cool.
- Husk tomatillos, wash tomatoes. Blacken in dry skillet or under broiler (or in gas flame on a fork) about 5 minutes. Dry-roast sesame in frypan 5 minutes until they finish popping, don't burn them. Saute almonds in the oil over medium heat until browned. Drain almonds, reserve oil.
- Puree the prepared tomatoes, tomatillos, sesame seeds, crumbled tortillas, and alonds in a blender to a fine paste. Add chiles, soaked raisins, roast garlic (peeled), stock, spices, puree all together fine. Melt chocolate in a little hot water, add to blender paste. Check the volume. Add enough water to bring it all to 5 cups during the blending process.
- Put all the oil in a high-sided pan and heat almost smoking hot. Refry the sauce over medium heat for 15 minutes, stirring constantly. Don't let it get too thick, add more water or stock if necessary. Strain sauce through a seive. Serve warm, not hot, over chicken or (especially) turkey.
Nutrition Facts : Calories 460.6, Fat 31.3, SaturatedFat 12.8, Cholesterol 6.5, Sodium 506.6, Carbohydrate 51, Fiber 16.6, Sugar 12.1, Protein 11.7
TURKEY MOLE
Steps:
- Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper.
- Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
- In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
- Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth.
- Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales.
TURKEY MOLE POBLANO
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- 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. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
- Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. 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. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
- Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.
- Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves.
- Perfect White Rice...
- 2:1 ratio of water to rice... for perfect rice every time.
MOLE ROJO
Provided by Food Network
Time 1h40m
Yield 16 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, bring salted water to a boil. Add the remaining onion and garlic. When the water is at a fast boil, it is time to add the chicken pieces. Reduce the heat to medium and let the chicken cook until done, about 25 minutes (it will be floating on top). Check for doneness, remove and reserve. Strain the broth and reserve for the mole.
- On a comal (flat griddle) or griddle set over medium-high heat, dry-roast the tomatoes, 2 onion halves and 8 cloves unpeeled garlic, about 15 minutes. The garlic will be ready sooner-when it shows brown spots, remove.
- Remove the stems, seeds and veins from the chiles. Dry-roast the chiles on a dry comal. Transfer to soak in hot water, no more than 15 minutes. Heat 1 1/2 tablespoons oil in a skillet and saute the pecans and peanuts. When golden, add the sesame seeds, canela, peppercorns, cloves and oregano. Remove from the heat.
- Transfer the chiles into the blender and add enough water to blend. Process until smooth, strain and reserve.
- Heat the remaining 1 1/2 tablespoons oil in a large cazuela (Dutch oven) set over medium-low heat and pour the chile puree over the oil. Fry for 5 to 10 minutes. Blend the roasted tomatoes, onions and garlic and pass through a sieve. Stir into the chile paste and let the mole simmer until thickened and reduced by 3/4. Add the chocolate, 1 1/2 cups reserved chicken broth, and salt and sugar, to taste. (This will be determined by the taste of the cook, the ripeness of the tomatoes and the brand of chocolate used.) Let the sauce simmer, stirring occasionally, until the mole covers the back of a spoon.
TURKEY MOLE ROJO RECIPE
Provided by WisconsinMike
Number Of Ingredients 20
Steps:
- 1. Heat a cast iron skillet over medium low. Working in batches, arrange ancho and guajillo Chile's in a single layer in skillet; cook, turning once, until lightly toasted, about 30 seconds per batch. Transfer to a large bowl; add 3 1/4 qt. Warm water, and let stand until Chile's are soft and pliable, about 30 minutes. Drain Chile's, reserving 5 C. Soaking water. 2. Add peppercorns, cloves, and cinnamon to skillet, toast over medium-low, stirring constantly until aromatic, about 30 seconds. Transfer mixture to a plate. 3, Add garlic and onion halves to skillet, increase heat to medium-high; cook, turning garlic often, until cloves are tender and charred, 12-15 minutes. Transfer garlic to plate with spice mixture. Continue cooking onion, turning once, until tender and charred, about 5 more minutes. Transfer to plate with spice mixture and garlic. Peel garlic cloves, discard skins. 4. Melt 1 T. Coconut oil in skillet, add raisins, and cook, stirring constantly , until raisins puff up, about 40 seconds. Stir in oregano and thyme, remove from heat. 5. Working in batches, process soaked Chile's, spice mixture, garlic, onion, raisin mixture, pecans, almonds, tomatoes with juices, sesame seeds, and 4 C. Reserved soaking water in a high speed blender, scraping down sides of the blender as necessary to loosen mixture, until mixture is the texture of a thick and coarse tomato sauce, about 1 minute 15 seconds per batch. Add splashes of reserved soaking liquid as needed to reach desired texture. Pour mixture through a wire mesh strainer into a large bowl; discard solids. 6. Melt remaining 2 T. Coconut oil in a 12 inch high sided skillet over medium. Care fully pour strained mole mixture. (It will splatter). Cook, stirring often, until warmed through, 7-10 minutes. Transfer mole mixture to a slow cooker. Cook uncovered, on high, stirring every 30 minutes, until mixture resembles consistency of wet sand, 6 hours and 30 minutes to 7 hours. Remove from heat; stir in brown sugar and salt. 7. Place turkey broth in saucepan. Bring to a boil over high; whisk in 2 C. Of the mole mixture. Reduce heat to low; simmer, stirring occasionally until slightly thickened, 20-25 minutes. Season to taste with brown sugar and salt. Serve mole sauce over warmed leftover turkey and garnish with sesame seeds. MAKE AHEAD: Prepare mole mixture through step 6; store prepared mole mixture, covered, in refrigerator up to 1 week or in freezer up to 3 months.
MOLE CON PAVO (MOLE WITH TURKEY)
A great way to use up leftover turkey! This is a favorite at our house, and we hope you enjoy it as well! Enjoying this dish needs an acquired taste for most people, but when I had it the first time, I fell in love with it. My hubby at first didn't like it at all, but the second time he had it he became addicted to it.
Provided by Miss Diggy
Categories Poultry
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown onion in oil until soft and the onion is starting to brown.
- Add in turkey stock and water, and bring to a boil.
- While waiting for it to boil, empty tomatoes into a blender and puree them.
- Add in chocolate, and stir until fully melted.
- Add the rest of ingredients, including tomatoes, into the stock/chocolate mixture and mix well.
- Bring to a boil and then turn down heat and let simmer, uncovered, for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 550.8, Fat 33.7, SaturatedFat 10.6, Cholesterol 70.9, Sodium 532, Carbohydrate 35.5, Fiber 9.1, Sugar 19.4, Protein 37.4
PAVO MOLE (TURKEY MOLE)
Labor-intensive, messy, involved. Using earthy and ancient 'xocolatl' (chocolate), this mole sauce is equally good with chicken. Working in a well-ventilated kitchen is highly recommended. Mop the kitchen floor after preparing the mole as there is no point in cleaning the kitchen beforehand. Best to prepare this in an "assembly line" manner having your ingredients and utensils ready; reading through the recipe directions thoroughly before starting.
Provided by COOKGIRl
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- *NOTE: the chilies need to be toasted, seeds, deveined and rinsed.
- Toasting Dried Chilies: Heat an ungreased heavy skillet (I use cast iron) over medium heat. Place the chilies on the grill in single layer. Cook the chilies 1 to 3 minutes until the color changes slightly (do not burn) and the chilies become fragrant but not harsh smelling. As they toast, press down on them with a spatula, and turn the chilies occasionally. Set aside to cool. When the chilies are cool enough to handle but still pliable, cut each chile open lengthwise with scissors. Carefully remove the seeds and the veins (membrane).
- Place the prepared dried chilies in a medium bowl and cover with the boiling water. Let stand 1 hour.
- Toast the sesame seeds in a dry, clean skillet over medium heat. Toast about 2 minutes, stirring constantly. Remove seeds from heat.
- Combine the whole clove, cinnamon stick, coriander seeds and anise seeds in the same skillet and toast on medium heat about 1 minute. The spices will start to change color and become fragrant. Do not burn. Remove from skillet.
- Heat the vegetable oil in a 12-inch skillet over medium heat until hot. Add the almonds. Cook and stir about 2-3 minutes until brown. Do not burn. Remove the nuts with a slotted spoon to a paper towel and drain.
- Next add the raisins to the same skillet. Cook and stir 30 seconds or until puffed up. Remove with slotted spoon.
- Sprinkle the turkey pieces with salt. Cook the poultry in the same skillet over medium heat for about 10 minutes or until browned, turning once. Remove to plate. Remove all but 2 tablespoons of the oil from the skillet.
- In a blender place the raisins, processing until finely ground. Coarsely chop the almonds and add to blender. Process until finely ground. Add the onion, garlic and process until finely ground.
- In an electric spice grinder process 2 tablespoons of the sesame seeds in on/off pulses. Add the sesame seeds to the blender.
- Process the clove mixture in the electric spice grinder to a fine powder; add to blender.
- Add the chilies, 1/3 cup of the soaking liquid and the tomato paste to blender. Process until smooth. If too thick, add about 1 teaspoon of the soaking liquid at one time until the blender does not labor and mixture blends easily. **WARNING: Avoid inhaling the ingredients in the blender. Wear a mask, especially if you have a weak respiratory system. Discard the soaking liquid.
- Coarsely chop the chocolate with a knife or grate.
- Reheat the oil in skillet over medium heat again until hot. Reduce the heat to medium-low. Add the chile mixture. Cook and stir for 5 minutes. Add the chocolate; cook and stir 2 minutes or until the chocolate is melted. Gradually stir in the stock. Cook and stir the chile mixture for 5 minutes.
- Return turkey to the skillet. Reduce heat to low. Cover and simmer for 45 minutes or until the turkey is tender and juices run clear. Turn the turkey once or twice during simmering. Sprinkle the remaining sesame seeds over the turkey pieces just before serving. Garnish, if desired with fresh cilantro.
Nutrition Facts : Calories 1395, Fat 71.7, SaturatedFat 19.3, Cholesterol 579.4, Sodium 728.6, Carbohydrate 17.1, Fiber 3.3, Sugar 9.8, Protein 163
More about "turkey mole rojo recipes"
TURKEY MOLE RECIPE - HOW TO MAKE MEXICAN TURKEY MOLE
From honest-food.net
5/5 (6)Total Time 2 hrs 20 minsCategory Main CourseCalories 468 per serving
- Remove the stems and seeds from the chiles. Flatten them out as best you can and toast them on a comal or cast iron pan set over high heat. You'll want a spatula to hold them down. You'll only need to toast the chiles for a few seconds on either side; watch for blistering, and when you see it, you're good.
- Toss the toasted dried chiles into some warm water to soak, and, when they're soft, puree in a blender with some turkey or chicken broth. You want a consistency like thick BBQ sauce. Set aside.
- In a large, dry pan, toast - one at a time - the sesame seeds, pepitas, pecans and coriander seeds. Set them all in a bowl to cool, then grind into a paste in a spice grinder. Set aside.
- Put the 1/4 cup of lard into a large, heavy pot like a Dutch oven. Set the heat to medium-high and saute the onions until they begin to brown a bit. Add the garlic and raisins, then saute another minute. Turn off the heat and let this mixture cool a bit, then put it in the blender.
MOLE ROJO SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RICK BAYLESSCLASSIC RED MOLE WITH TURKEY - RICK BAYLESS
From rickbayless.com
MOLE ROJO FOR CHICKEN, TURKEY, AND PORK | RECIPE - PINTEREST
From pinterest.com
RED MOLE RECIPE (MOLE ROJO) - VILLA COCINA
From villacocina.com
TURKEY MOLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
6 TASTY 3-INGREDIENT LEFTOVER TURKEY RECIPES THAT MAKE MEAL TIME …
From livestrong.com
TURKEY MOLE ROJO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOLE ROJO SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MOLE ROJO : RECIPES : COOKING CHANNEL RECIPE - EASY RECIPES
From recipegoulash.cc
TURKEY MOLE ROJO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
A SIMPLE MOLE ROJO RECIPE - EASY RECIPES
From recipegoulash.cc
You'll also love