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Recipe
Turkey and Chicken Mole Sauce Recipe
| Prep time: 45 Minutes |
Mexican
|
| Cook time: 30 Minutes | Servings: 10 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 10 servings | |
| Calories 83 | |
| Calories from Fat 19 | 23% |
| Total Fat 2.2g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1453mg | 61% |
| Potassium 230mg | 7% |
| Total Carbs 11.98g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.42g | 1% |
| Protein 4.28g | 7% |
Ingredients Convert Measures
- ½ olive oil
- 8 dry pasilla chile pods, stems and seeds discarded
- 4 dry Chile Negro pods, stems and seeds discarded*
- ½ -1 corn tortilla
- 2 slices French bread (1/2 inch thick)
- 6-8 cups chicken broth
- 2 gloves garlic
- 1 tablespoons sesame seeds
- 1 tablespoons marjoram
- 1 tablespoons thyme
- 2 tablespoons unsalted roasted peanuts
- 1- 2 tablets Mexican drinking chocolate (Ibarra is the brand)
- 8 unsalted almonds
- 3 tablespoons dried cherries, or dried apricots
- ¼ to 1 onion
- 3 tomatillos, husks removed
- 1 cinnamon stick
- salt to taste
Directions
- In large skillet, heat oil to medium-high. Fry pasilla and chile Negro pods one at a time, for 5 seconds each. Set aside to drain. In the same pan. Fry the corn tortilla and French bread slices to golden brown. Set aside to drain. Soak fried chiles, bread, and tortilla in 5 cups broth for 5 to 10 minutes.
- In same skillet fry all the remaining ingredients except chicken broth and salt for 5 minutes.
- In blender, puree batches of soaked chile ingredients along with some of the liquid and a portion of the fried nut/tomatillo mix, till well blended. Continue with batches until all is pureed.
- Pour mole sauce into a large pot. Add chicken broth to desired consistency. Salt to taste. Bring mile to a low boil and cook, stirring frequently, for 30 minutes.
- Pour sauce on roasted or boiled turkey or chicken or uses as an enchilada sauce. Freeze for later use.
