Turkey Breast Mole Poblano
Thanksgiving is a time to reminisce about the year and celebrate the years’ cherished memories, friends and family in our lives. For my family it is also a time to get together. Whether we’re volunteering in our community or meeting friends, we know that our day will end with our family together.
Every Thanksgiving I get really excited about trying out new recipes to make the Holidays a memorable experience. This year I experimented with traditional mexican recipes and made a turkey breast with mole. The aromas of the mole remind me of my grandmother’s cooking and turkey always reminds me of family. After making this delicious dish, I’ve decided that we’re eating Turkey several times a year.
2 lbs baked Turkey Breast
4 teaspoons olive oil
4 dried ancho chiles
6 dried red chile peppers
3 cups of chicken stock, divided
1/2 teaspoon anise seeds
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander
1 medium onion, minced
3 cloves garlic, minced
2 medium-size chopped tomatoes
1 corn tortillas, torn into small pieces
2 ounces grated unsweetened baking chocolate
salt and pepper to taste
Preheat oven to 350 degrees. In a large skillet over medium heat, add the dried chiles turning frequently. Turn off the heat, and let sit for about 20 minutes. Once the chile peppers are softened in water, drain, and discard water.
In a large blender, place 4 prepared chile peppers at a time with 1/4 cup of the chicken stock and blend. Add few more chile peppers at a time with another 1/4 cup of chicken stock and continue blending until all have blended down. Add anise seed, cinnamon, cloves, coriander, onion, garlic, tomatoes, corn tortilla, and an additional 1/2 cup chicken stock. Blend until smooth.
Place the purée into a saucepan. Stir in the remaining 2 1/2 cups of stock and bring the sauce up to a simmer. Add more chicken stock as needed.
Add grated chocolate. Cook at a simmer, stirring frequently, until the chocolate melts.
Add turkey or chicken to the pureed Mole Sauce and heat through. Add salt and pepper to taste.
Transfer to large serving dish with an edge to prevent any sauce from over flowing.
Pour sauce over sliced turkey.
Warm in oven until ready to serve.