Chef Tom's Signature Twice-Cooked Leftover Turkey Mole
Serves: 8 servings
Ingredients:
16
A rich and flavorful mole sauce made from scratch using leftover turkey, dried chiles, nuts, and spices. Perfect for a hearty and satisfying meal.
Ingredients
| 4 | Dried pasilla chiles |
|---|---|
| 1⁄2 | cup Pepitas |
| 1⁄3 | cup Dark raisins or prunes |
| 1⁄2 | cup Nuts (marcona almonds are recommended) |
| 2 | Toasted white bread (rustic kind preferred) |
| 1 | Bay leaf |
| 0.67 | cup Tomato puree |
| 1 | teaspoon Dried oregano |
| 1 1⁄2 | teaspoons Ground cinnamon |
| 1 | teaspoon Salt |
| 1⁄2 | teaspoon Freshly ground black pepper |
| 1⁄4 | teaspoon Ground cloves |
| 2 | Yellow onions, finely chopped |
| 6 | Cloves garlic, thinly sliced |
| 1 | teaspoon Ground cumin |
| 1 3⁄4 | cups Chicken stock |
Instructions
| 1. | Begin by toasting the dried pasilla chiles in a hot skillet until darkened on both sides, approximately 2 minutes. Transfer the chiles to a bowl and add 1 cup of hot water. Let them sit and rehydrate for 10 minutes. |
|---|---|
| 2. | Next, toast the pepitas in a skillet over medium heat, stirring occasionally, until they turn golden brown, about 3 minutes. Transfer the toasted pepitas to a bowl to cool. In the same skillet, toast the dark raisins or prunes until slightly puffed, for about 1 minute. Add them to the bowl. Brown the bay leaf on both sides in the skillet for approximately 1 minute. Toast the nuts in the same skillet until fragrant, then transfer them to the bowl to cool. |
| 3. | Toast the white bread pieces until dry, ensuring they do not become too dark. Tear the bread into small pieces for later use. |
| 4. | Combine the rehydrated chiles, pepitas, raisins/prunes, bay leaf, nuts, bread, tomato puree, oregano, cinnamon, salt, pepper, and clove in a food processor or blender. Process the mixture for about 3 minutes until it reaches a smooth consistency. |
| 5. | In a large saucepan over medium-high heat, heat some cooking spray. Add finely chopped onions, garlic, and ground cumin. Cover and cook, stirring occasionally, until the onions are lightly browned. Stir in the chicken stock and the prepared chile puree. Cover and simmer over low heat for 1 1/2 hours. |
| 6. | To serve, ladle the fragrant mole sauce over shredded leftover turkey. This dish pairs wonderfully with rice and avocado for a delightful dining experience. |
Published on Jul 19, 2024 by Luminița