Turkey Mole Poblano (Mole de Guajolote)
Turkey in traditional mole poblano with over 20 ingredients and Mexican dark chocolate.
About this recipe
Turkey slow-cooked in traditional mole poblano made with over 20 ingredients including mulato, pasilla and ancho chillies and dark Mexican chocolate. The most emblematic dish of Mexican gastronomy.
History & Origin
Mole de guajolote is considered the national dish of Mexico and its preparation is an act of love, patience and culinary mastery that can take days. The history of mole intertwines with the history of Puebla and Mexico: according to legend, it was created at the Convent of Santa Catalina in Puebla in the 17th century, when nuns improvised a sauce from disparate ingredients to honour the viceroy. The reality is more complex and ancient: mole has pre-Hispanic roots in the thick chilli sauces the Aztecs called "molli". The fusion with Spanish ingredients such as chocolate, almonds, raisins and spices created something entirely new. The people of Puebla refined this preparation over centuries to create what we know today. The guajolote - the Nahuatl name for turkey - was the sacred domestic bird of the Aztecs, far more prized than chicken. The guajolote-mole combination is ancestral: it was reserved for important feasts and ceremonies. Today, preparing mole de guajolote remains a special occasion that gathers the whole family. Each region of Mexico has its own mole, but mole poblano with turkey is the most celebrated. The result is a dark, complex, slightly sweet and smoky sauce that is simply incomparable.
Estimated cost
£25.00
Total cost
£3.13
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
520
Calories
45g
Protein
38g
Carbohydrates
22g
Fat
6g
Fibre
640mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Joint a 3kg turkey or use thighs and breasts. Simmer in water with onion, garlic, herbs and salt for 1.5 hours until tender. Reserve the stock.
💡 The turkey stock is the base of the mole; make it flavourful.
- 2
Toast 4 mulato, 4 pasilla and 3 ancho chillies on a dry griddle until they change colour. Soak in hot water for 20 minutes.
💡 Do not burn them or the mole will be bitter. They should be fragrant, not charred.
- 3
Fry separately in lard: 2 tomatoes, 4 tomatillos, half an onion, 4 garlic cloves, 1 dry tortilla, 50g yolk bread, 50g almonds, 50g raisins, 3 tablespoons sesame seeds, 3 cloves, 5 black peppercorns, 1 cinnamon stick, 1 teaspoon thyme. Fry each until golden.
💡 Frying separately allows you to control the doneness of each ingredient.
- 4
Blend everything (chillies, fried ingredients and 80g dark Mexican chocolate) with 2 cups turkey stock until very smooth.
💡 If your blender is small, work in batches. Blend thoroughly, at least 3 minutes.
- 5
Heat 3 tablespoons lard in a large pot. Pour in the sauce through a fine sieve (very important). Fry for 10 minutes, stirring. Add 3-4 cups hot stock, sugar and salt to taste. Cook for 45 minutes over medium-low heat.
💡 The mole must be stirred constantly to prevent burning.
- 6
Add the turkey to the mole and cook for a further 20 minutes to absorb the flavour. Serve in a clay pot with red rice, beans and tortillas. Sprinkle with toasted sesame seeds.
💡 Mole is dramatically better the next day.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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