Prepare to embark on a mouthwatering journey through the heart of Mexican cuisine with this extraordinary Oaxacan Turkey Mole Poblano recipe! Imagine a dish so rich, so deeply complex, that each bite tells a story of centuries-old culinary traditions. This isn't just another turkey recipe - it's a symphony of flavors that will transport your taste buds straight to the vibrant streets of Oaxaca, where every spoonful is a celebration of cultural heritage and gastronomic artistry.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs turkey, cut into pieces
- 1/2 cup mole paste
- 2 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- Salt to taste
- Sesame seeds for garnish
Instructions
- Prepare the turkey by patting the pieces dry with paper towels and seasoning generously with salt and cumin. Let the meat sit at room temperature for 15 minutes to absorb the seasonings.
- Heat a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the turkey pieces and brown them on all sides until they develop a golden-brown crust, about 5-7 minutes per side. Remove the turkey and set aside.
- In the same pan, sauté the chopped onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Reduce the heat to medium-low and add the mole paste to the pan. Stir and cook the paste for 2-3 minutes to release its complex flavors and aromas.
- Gradually pour in the chicken broth, whisking continuously to incorporate the mole paste and create a smooth, rich sauce. Ensure there are no lumps.
- Return the browned turkey pieces to the pan, nestling them into the mole sauce. Ensure each piece is well-coated.
- Cover the pan and simmer on low heat for
- 5 to 2 hours, occasionally turning the turkey pieces to ensure even cooking and sauce coverage.
- Check the turkey for doneness by ensuring the internal temperature reaches 165°F (74°C). The meat should be tender and easily pull away from the bone.
- Once cooked, remove the turkey from the sauce and plate. Spoon additional mole sauce over the meat.
- Garnish with a sprinkle of sesame seeds and serve hot, accompanied by warm tortillas or Mexican rice.
Tips
- Choose Quality Mole Paste: Invest in an authentic, high-quality mole paste from a specialty Mexican grocery store for the most authentic flavor profile.
- Patience is Key: Allow the turkey to brown thoroughly and let the mole sauce simmer slowly. The low and slow cooking method helps develop deep, rich flavors.
- Temperature Matters: Use a meat thermometer to ensure your turkey reaches the perfect 165°F (74°C) for safe and tender meat.
- Sauce Consistency: If the mole sauce becomes too thick during cooking, gradually add a little more chicken broth to maintain a smooth, velvety texture.
- Make Ahead Tip: Mole actually tastes better the next day, so don't hesitate to prepare this dish in advance and reheat before serving.
- Garnish Generously: The sesame seed garnish isn't just decorative - it adds a nutty crunch that complements the complex mole sauce.
- Serving Suggestion: Pair with warm corn tortillas, Mexican rice, or a light salad to balance the rich, intense flavors of the mole.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
