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Turkey draped in rich mole sauce is the ultimate Mexican celebration dish. This high protein, family tradition meal is a fresh, complex masterpiece reserved for the most special occasions.
1. In a large stockpot, combine turkey breast, half of the onion (quartered), 2 garlic cloves, and 1 teaspoon salt. Cover with water, bring to a simmer over medium heat, and cook for 45-60 minutes until the turkey is just cooked through. Remove the turkey, reserve 2 cups of broth, and set aside.
2. Wipe dried chiles with a damp cloth, remove stems and seeds. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and toast chiles for 30-45 seconds per side until fragrant; avoid burning. Transfer to a bowl and cover with hot water for 20 minutes to soften. Drain.
3. In the same skillet, add another tablespoon of oil. Sauté remaining onion (chopped) and 2 garlic cloves until translucent. Toast almonds, sesame seeds, and torn tortillas in the skillet until lightly browned. Stir in raisins last to warm.
4. In a blender, combine sautéed vegetables and nuts, soaked chiles, spices (cinnamon, cumin, oregano), chocolate, and reserved turkey broth. Blend until completely smooth, adding more broth if needed for a thick but pourable sauce.
5. Heat 1 tablespoon oil in a pot over medium-low. Pour in the mole puree, stir frequently, and simmer 20-25 minutes until darkened and thick, adjusting with water if too thick. Season with salt and black pepper to taste.
6. Slice or shred turkey and return it to the pot with mole sauce. Warm gently together, ensuring the turkey is well coated, for 10-15 minutes. Serve hot, garnished with extra sesame seeds if desired.
