📝 About This Recipe
Widely regarded as the national dish of Mexico, Mole Poblano is a majestic symphony of over twenty ingredients, blending indigenous spices with colonial influences. This recipe honors the traditional 'Guajolote' (turkey), featuring a complex, velvety sauce that balances the smoky heat of dried chiles with the rich bitterness of Mexican chocolate. It is a labor of love that rewards the senses with a deep, mahogany hue and a flavor profile that is simultaneously savory, sweet, and earthy.
🥗 Ingredients
The Turkey & Broth
- 4-5 lbs Turkey pieces (Bone-in, skin-on thighs, drumsticks, and breast)
- 1 White onion (halved)
- 4 cloves Garlic (peeled)
- 1 tablespoon Salt (to taste)
The Chiles
- 4 ounces Mulato chiles (stems and seeds removed)
- 3 ounces Ancho chiles (stems and seeds removed)
- 3 ounces Pasilla chiles (stems and seeds removed)
The Aromatics and Spices
- 1/2 cup Lard or Vegetable oil (for frying)
- 1/2 cup Whole almonds (skin-on)
- 1/3 cup Raisins
- 1/2 cup Sesame seeds (toasted)
- 1 3-inch piece Cinnamon stick (Mexican Canela preferred)
- 3 pieces Whole cloves
- 5 pieces Black peppercorns
- 1/2 Plantain (ripe, sliced into rounds)
- 1/2 Bolillo roll or French bread (stale, sliced)
- 1 Corn tortilla (stale)
- 3 Roma tomatoes (roasted)
- 3 ounces Mexican Chocolate (chopped (e.g., Abuelita or Ibarra brand))
👨🍳 Instructions
-
1
Place the turkey pieces in a large stockpot with the onion, garlic, and salt. Cover with water and bring to a boil. Reduce heat and simmer for about 45-60 minutes until tender. Strain the broth and set aside; keep the turkey warm.
-
2
In a large heavy skillet, heat 2 tablespoons of lard over medium heat. Fry the dried chiles (Mulato, Ancho, Pasilla) in batches for about 30-60 seconds until fragrant and slightly puffed, being careful not to burn them. Remove and soak them in 3 cups of hot turkey broth for 20 minutes.
-
3
In the same skillet, fry the almonds until golden brown. Remove with a slotted spoon. Fry the raisins until they plump up, then remove. Fry the plantain slices until caramelized and soft.
-
4
Toast the sesame seeds in a dry pan until golden. Reserve 2 tablespoons for garnish and place the rest in a blender.
-
5
Fry the cinnamon stick, cloves, and peppercorns for 1 minute to release oils. Then, fry the bread slice and the tortilla until dark golden brown and crisp.
-
6
Using a high-speed blender, process the soaked chiles with some of their soaking liquid until completely smooth. Strain through a fine-mesh sieve into a bowl and set aside.
-
7
Blend the fried nuts, raisins, plantains, spices, bread, tortilla, and roasted tomatoes with 2 cups of the turkey broth until it forms a very smooth paste.
-
8
Heat the remaining lard in a large, heavy-bottomed pot (preferably a clay cazuela). Carefully add the chile puree—it will splatter. Stir constantly for 5 minutes as it darkens.
-
9
Stir in the nut and spice paste. Reduce heat to low and cook, stirring frequently, for 15 minutes to marry the flavors.
-
10
Add the chopped Mexican chocolate and 2 more cups of turkey broth. Simmer partially covered for 45 minutes. The mole should be thick enough to coat the back of a spoon; add more broth if it becomes too thick.
-
11
Taste the sauce and adjust seasoning with salt. If the mole is too bitter, add a teaspoon of sugar or more chocolate.
-
12
Add the cooked turkey pieces to the sauce and simmer for 10-15 minutes to allow the meat to absorb the flavors of the mole.
💡 Chef's Tips
Do not rush the chile frying process; if they burn, the mole will be bitter and impossible to fix. A high-powered blender is your best friend here to achieve that signature velvety texture without grittiness. Mole actually tastes better the next day, so feel free to make the sauce 24 hours in advance. If you can't find Mulato chiles, you can substitute with extra Ancho chiles, though the color will be lighter. Always strain your chile paste through a fine-mesh sieve for a professional, silky finish.
🍽️ Serving Suggestions
Serve over a bed of fluffy Mexican red rice to soak up the extra sauce. Warm, hand-pressed corn tortillas are essential for scooping up every drop. Garnish generously with the reserved toasted sesame seeds and thin rings of raw white onion. Pair with a cold glass of Jamaica (hibiscus) tea or a medium-bodied red wine like a Mexican Nebbiolo. Serve with a side of refried black beans topped with crumbled queso fresco.