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Turkey in rich mole sauce is the pinnacle of Mexican celebration cuisine. This high protein, family tradition dish is a fresh, complex masterpiece for weddings and fiestas.
Prep the turkey: Rinse the turkey thoroughly and pat dry. Place in a large stock pot with enough water to cover, add 1 tsp salt and bay leaves, then simmer gently over medium-low heat for 1.5–2 hours until just cooked. Remove turkey, strain and reserve the stock.
Roast dried chiles: Remove seeds and stems from mulato, pasilla, and ancho chiles. In a dry heavy skillet over medium heat, toast chiles carefully until fragrant but not burned, about 1–2 minutes per side. Transfer to a bowl, cover with hot water, and soak 20 minutes until softened.
Fry aromatics and thickeners: In a large skillet, heat vegetable oil over medium heat. Fry plantain slices, tortilla pieces, bread slices, almonds, raisins, and sesame seeds, stirring constantly, until golden. Remove and drain on absorbent paper.
Char the vegetables: Over high flame, roast the roma tomatoes, onion quarters, and garlic cloves (skin on) until blackened and softened. Peel garlic.
Make the mole base: In batches, blend softened chiles with roasted vegetables, fried thickening ingredients, and 2 cups reserved turkey stock. Blend in Mexican chocolate, cinnamon, cloves, black peppercorns, and thyme until extremely smooth.
Cook the mole: In a large pot over medium heat, heat 2 tbsp oil. Carefully pour in the blended mole base. Stir constantly for 10 minutes, then add remaining turkey stock. Simmer gently over low heat for at least 90 minutes, stirring to prevent scorching.
Finish and serve: Adjust seasoning with salt to taste. Cut the turkey into serving pieces and return to sauce to heat through. Serve hot, garnished with toasted sesame seeds and extra tortillas if desired.
