Although it was a bit of work, the recipe was simple and easy to follow. Then end result was a great mole that is not too spicy and subtle with the chocolate. The mole was very well received and the best part is that the recipe makes 2 quarts so you have plenty left over for burritos and enchiladas too!
Yield: Serves 24 (makes 2 qts.)
More From Sunset
2 Hours, 30 Minutes
Amount per serving
- Calories: 86
- Calories from fat: 66%
- Protein: 3.1g
- Fat: 6.4g
- Saturated fat: 1.2g
- Carbohydrate: 5g
- Fiber: 1.3g
- Sodium: 143mg
- Cholesterol: 7.8mg
- 4 ancho chiles, stemmed, seeded, and rinsed
- 1 tablespoon olive oil
- 1 large onion, cut into thick slices
- 1 medium carrot, chopped
- 4 large garlic cloves, peeled
- 7 cups reduced-sodium chicken broth
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/2 cup chopped toasted almonds
- 1/4 cup toasted sesame seeds
- Neck and giblets from Chile and Spice Grilled Turkey (save liver for another use)
- Pan juices from step 7 of Chile and Spice Grilled Turkey
- 1/4 cup flour
- 2 ounces bittersweet chocolate, chopped
- 1 tablespoon balsamic vinegar
- 1. Toast chiles in a 5- to 6-qt. pan over medium heat, pressing down with a wide spatula and turning once, until fragrant, 1 to 2 minutes. Transfer to a plate.
- 2. Add oil, onion, carrot, and garlic to pan; cook, stirring occasionally, until onion is golden, about 10 minutes. Add chiles, broth, cinnamon, cayenne, almonds, and sesame seeds. Enclose turkey neck and giblets in a piece of cheesecloth and tie securely with string. Add to broth.
- 3. Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.
- 4. Strain mole broth into a heatproof bowl. Purée contents of strainer in a blender with 2 cups of the broth until very smooth, 2 minutes. Add puréed mixture to bowl and set aside.
- 5. Strain turkey pan juices into a second heatproof bowl. Skim fat and pour 1/4 cup of it into a large saucepan; discard remaining fat. Measure 1 cup pan juices; save rest for another use.
- 6. Whisk flour into fat and cook over medium-high heat, whisking constantly, until it smells toasted, 2 minutes. Carefully whisk in the 1 cup pan juices and about 1 cup reserved mole broth. Add remaining broth and cook over medium-high heat, whisking often, until bubbling, about 12 minutes. Remove from heat and whisk in chocolate and vinegar. Pour into gravy boats.
- Note: Nutritional analysis is per 1/3 cup gravy.
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