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Rich mole sauce prepared for Day of the Dead altars is a sacred culinary offering. This protein-rich family tradition dish is a fresh, complex centerpiece when served over turkey or chicken.
Toast ancho, pasilla, and mulato chilies in a dry skillet over medium heat until aromatic, about 1 minute per side, but do not burn.
Remove stems and seeds from chilies, soak in hot water for 20 minutes to soften, then drain.
Sauté onion, garlic, and tomato in 2 tbsp vegetable oil over medium-high heat until softened and slightly caramelized, about 8 minutes.
Toast almonds, sesame seeds, and raisins in a pan over low heat, stirring constantly for 3–4 minutes until fragrant.
Blend softened chilies, sautéed vegetables, almonds, sesame seeds, raisins, tortillas, cocoa powder, and chicken broth until completely smooth.
Heat 2 tbsp vegetable oil in a heavy pot over medium heat; pour in the mole mixture, add cinnamon, cloves, black pepper, salt, and sugar. Simmer gently, stirring often, for 45–50 minutes until thickened and flavors deepen.
Poach turkey breast in simmering water for 25–30 minutes until cooked through, then slice and serve topped with warm mole sauce.
