📝 About This Recipe
Mole de Guajolote is the quintessential celebratory dish of Mexico, traditionally served at weddings and patron saint festivals to honor heritage and community. This deep, mahogany-hued sauce is a masterclass in balance, blending the smokiness of dried chiles with the sweetness of raisins, the earthiness of nuts, and the complex bitterness of Mexican chocolate. Using tender, slow-simmered turkey—the bird native to the Americas—this recipe yields a velvety, multi-layered experience that is truly the soul of Mexican gastronomy.
🥗 Ingredients
The Turkey and Broth
- 4-5 pounds Turkey (bone-in, skin-on pieces like drumsticks, thighs, and breast)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Salt (plus more to taste)
The Chiles
- 6 pieces Mulato Chiles (stemmed and seeded)
- 4 pieces Ancho Chiles (stemmed and seeded)
- 4 pieces Pasilla Chiles (stemmed and seeded)
The Aromatics and Thickeners
- 1/2 cup Lard or Vegetable Oil (for frying ingredients)
- 1/2 cup Almonds (whole, skin-on)
- 1/2 cup Sesame Seeds (plus extra for garnish)
- 1/4 cup Raisins
- 1 ripe Plantain (sliced into rounds)
- 1 slice Bolillo Roll or Baguette (stale, about 1-inch thick)
- 3 ounces Mexican Chocolate (such as Abuelita or Ibarra brand, chopped)
Spices
- 1 3-inch piece Cinnamon Stick (preferably Mexican Ceylon cinnamon)
- 3 pieces Whole Cloves
- 5 pieces Black Peppercorns
👨🍳 Instructions
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1
Place the turkey pieces in a large stockpot and cover with water (about 12-14 cups). Add the halved onion, the head of garlic, and salt. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top and cook until the turkey is tender (about 1 hour to 1 hour 15 minutes). Strain and reserve the broth; set the turkey aside and keep warm.
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2
While the turkey cooks, heat a large skillet over medium heat. Toast the dried chiles in batches for 30-60 seconds per side until fragrant but not burnt. Place the toasted chiles in a bowl of hot water and soak for 20 minutes until soft.
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3
In the same skillet, heat 2 tablespoons of lard. Fry the almonds until golden brown, then remove. Add the raisins and fry until they plump up, then remove. Fry the plantain slices until caramelized and soft.
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4
Fry the slice of bread in the remaining fat until golden and crisp on both sides. Remove and set aside.
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5
Toast the sesame seeds in a dry pan over medium-low heat, stirring constantly until they turn a light golden color and smell nutty. Be careful, they jump!
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6
In a blender, process the soaked chiles with 1 cup of the soaking liquid until a very smooth paste forms. You may need to do this in batches. Strain the paste through a fine-mesh sieve into a bowl to remove any bits of skin.
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7
Clean the blender and add the fried almonds, raisins, plantains, bread, sesame seeds, cinnamon, cloves, and peppercorns. Add 2 cups of the reserved turkey broth and blend until completely smooth.
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8
Heat 2-3 tablespoons of lard in a large, heavy-bottomed pot or clay 'cazuela'. Carefully add the chile paste (it may splatter). Cook, stirring constantly, for 5-8 minutes until the paste darkens and thickens.
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9
Stir in the blended nut and spice mixture. Incorporate well and cook for another 10 minutes, allowing the flavors to marry.
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10
Gradually whisk in 4-5 more cups of the turkey broth until the sauce reaches the consistency of heavy cream. Add the chopped Mexican chocolate and stir until melted.
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11
Simmer the mole over low heat for 30-45 minutes, stirring frequently to prevent sticking. The mole is ready when a thin layer of oil rises to the surface. Season with more salt if necessary.
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12
Add the cooked turkey pieces to the mole sauce and simmer for 10 minutes to ensure the meat is heated through and well-coated.
💡 Chef's Tips
Do not rush the chile toasting; if you burn them, the mole will be bitter. Always use a high-quality lard for the most authentic flavor profile. If the sauce feels too thick, continue adding turkey broth a half-cup at a time until it coats the back of a spoon perfectly. For the smoothest texture, always strain the chile paste, even if you have a high-powered blender. Mole actually tastes better the next day, so feel free to make the sauce 24 hours in advance and reheat slowly.
🍽️ Serving Suggestions
Serve the turkey and mole on a large platter, generously sprinkled with toasted sesame seeds. Accompany with classic Mexican red rice (Arroz Rojo) to soak up the extra sauce. Provide plenty of warm, thick corn tortillas for scooping. Pair with a crisp, cold Mexican lager or a traditional Hibiscus (Jamaica) iced tea to balance the richness. A side of quick-pickled red onions provides a bright acidity that cuts through the deep flavors of the mole.