Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce)

Servings: 4–6

Prep Time: 1 hour

Cook Time: 2–3 hours

Total Time: ~4 hours

Difficulty: Moderate

History in Every Bite

In Oaxaca, mole negro is arguably the most sacred of the seven famous moles, traditionally reserved for significant celebrations. It’s complex and smoky, made from dried chiles, nuts, seeds, spices, and Mexican chocolate. When paired with guajolote—the native turkey that predates European chickens—it becomes a dish of ancestral memory. Indigenous, layered, and profound.

This version honors Oaxacan tradition and is adapted for both flavor and feasibility, while keeping it as authentic as a kitchen outside Oaxaca can manage.

Ingredients

For the Turkey:

  • 4–6 slices of raw turkey or chicken
  • 2–3 cups (475–710 ml) turkey or chicken broth

For the Mole Sauce:

  • 4 dried pasilla chiles (or substitute ancho), stems and seeds removed
  • 4 dried red New Mexico chiles (e.g., Sandia or Chimayo), stems and seeds removed
  • 1–2 canned chipotle chiles in adobo
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium tomatoes, peeled and chopped
  • 2 tablespoons sesame seeds
  • ½ cup (70 g) toasted almonds, chopped
  • ½ corn tortilla, torn into pieces
  • ¼ cup (40 g) raisins
  • ¼ teaspoon ground cloves
  • 1–2 tablespoons lard or vegetable oil
  • 1 ounce (28 g) Mexican chocolate (or more to taste)

Instructions

  1. Prepare the Turkey:
  • In a large pot, place the turkey slices and cover with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer until the turkey is cooked through and tender. Remove the turkey and set aside. Reserve 2–3 cups of the cooking broth.
  1. Prepare the Chiles:
  • In a dry skillet over medium heat, toast the dried chiles until they puff up and become fragrant, about 1–2 minutes per side. Be careful not to burn them.
  • Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20–30 minutes until softened. Drain and set aside.
  1. Prepare the Mole Base:
  • In the same skillet, heat 1 tablespoon of lard or vegetable oil over medium heat.
  • Sauté the chopped onion and minced garlic until translucent.
  • Add the peeled and chopped tomatoes, and cook until the mixture thickens.
  • In a blender or food processor, combine the softened chiles, sautéed onion-garlic-tomato mixture, sesame seeds, chopped almonds, torn tortilla, raisins, ground cloves, and chipotle chiles.
  • Add 1 cup of the reserved turkey broth and blend until smooth.
  1. Cook the Mole Sauce:
  • In a large saucepan, heat the remaining lard or oil over medium heat.
  • Pour in the blended mole sauce and cook, stirring frequently, for about 10 minutes.
  • Add the Mexican chocolate and stir until melted and well incorporated.
  • Gradually add more reserved turkey broth to achieve a smooth, slightly thick consistency.
  • Reduce heat to low and simmer the mole sauce for 30–45 minutes, stirring occasionally.
  1. Combine and Serve:
  • Add the cooked turkey slices to the mole sauce, ensuring they are well coated.
  • Simmer for an additional 10–15 minutes to allow the flavors to meld.
  • Serve the Mole Poblano de Guajolote hot, garnished with additional sesame seeds if desired.

Serving Suggestions

Traditionally, Mole Poblano de Guajolote is served with:

  • Arroz Rojo (Mexican red rice)
  • Warm corn tortillas
  • Refried beans

• A sprinkle of toasted sesame seeds on top for garnish

Share This!

Recent Recipes