Thanksgiving – Turkey in Mole

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Did you know the Mayan civilization domesticated the turkey?   It pairs wonderfully with mole and today there are excellent ready made off-the-self and artisan selections of moles.  That’s what I use for this recipe.

Making mole paste from scratch is labor intensive because it can include up to 20-30 ingredients.  If you decide to make your own, I recommend you make a large quantity and freeze some for future use.  For a simple  “make your own” recipe click to this link.  Mole de Chiapas en Mole. 

The term, Mole, originates from the náhuatl language.  Molli o mulli refers to any thick sauce based of chili and spices.  It’s considered the National dish of Mexico but it is made with ingredients from the New and Old world. The Spanish introduced spices like clove, cinnamon, anise and almonds.  Chili, tomato, cacao, plantain and pumpkin seeds are native to Mexico.  Let’s get started using an off-the-self mole.

 

 

Ingredients

Serves 6 

4 oz mole (red, negro or poblano)

1½ cups chicken broth

2-2½ lb. half of a turkey breast, boneless skin on

garnish 

1 teaspoon sesame seeds roasted

6 sprigs cilantro

 

 

Mole Preparation

Place the sesame seeds in a small pan and roast the seeds with a medium low flame.  Frequently stir the seeds until golden then set aside.  Sesame seeds will later be sprinkled as a garnish.

 

 

Place the mole paste in a sauté pan.  Use a wooden spoon or stiff spatula to breakup the mole paste and add chicken broth in small amounts to achieve the consistency of pancake batter that slowly runs off the spoon. Set aside.

 

 

Turkey Preparation

Heat the oven to 325°F .  Season turkey breast with salt.  In a dutch oven add 2  tablespoons of olive oil,  brown the turkey skin down for 12 minutes.  Transfer turkey to a plate. Pour off all oil from Dutch oven, add the mole, and set the turkey skin side up on the sauce.  Bake, covered for about 30 minutes or  until the meat reaches  150°F.  Place the Dutch oven on a rack and permit to rest 15 minutes uncovered.

 

Plating

Remove the turkey to a cutting board and slice. Pour the mole sauce unto a serving plater, lay the turkey breast on the sauce, sprinkle with sesame seeds and garnish with cilantro.  Accompany with white rice, tortillas or baguette.

 

 

Note

In rural Mexico, they are not accustomed to roasting the turkey.  They cut it up and cook in water with salt, onion and garlic then simmer in a sauce.  Though the Mexicans domesticated the turkey, per capita they consume about ¼ the amount consumed in the U.S.

 

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