TURKEY MOLE RECIPES

Steps:

• Prepare Quick Mole Sauce: In a large saucepan cook onion, garlic, and salt in 1 Tbsp. hot oil over medium-high heat 3 minutes. Stir in chile peppers, cocoa powder, and cinnamon; cook 30 seconds. Add broth, almond butter, raisins, and zest. Bring to boiling, whisking until nearly smooth. Reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened and reduced to 4 cups, stirring occasionally. Let cool slightly. In a blender, process (in batches, if necessary) until smooth.
• Prepare Enchiladas: Preheat oven to 350º F. In a large bowl combine turkey, 1/2 cup Quick Mole Sauce, and 1 1/2 cups queso fresco; set aside.
• In a large skillet heat 1/3 cup oil over medium-high heat. Fry tortillas in oil until softened and lightly browned (about 30 seconds each); drain on paper towels. Pour 1 cup mole into a pie plate. Pour another 1 cup mole into a 13 x 9-inch baking pan. Dip one tortilla in mole in pie plate to coat, fill with 1/3 cup turkey mixture, and roll up. Place seam side down in baking pan. Repeat with remaining tortillas.
• Pour remaining mole over top. Cover pan with foil. Bake 25 minutes; remove foil. Bake 5 to 10 minutes more. Let stand 10 minutes before serving. Sprinkle with remaining queso fresco, the pepitas, red onion, and cilantro.

Steps:

• Heat a large cast-iron skillet over medium-low. Working in batches, arrange ancho and guajillo chiles in a single layer in skillet; cook, turning once, until lightly toasted, about 30 seconds per batch. Transfer to a large bowl; add 3 1/4 quart warm water, and let stand until chiles are soft and pliable, about 30 minutes. Drain chiles, reserving 5 cups soaking water.
• Add peppercorns, cloves, and cinnamon to skillet; toast over medium-low, stirring constantly, until aromatic, about 30 seconds. Transfer mixture to a plate.
• Add garlic and onion halves to skillet. Increase heat to medium-high; cook, turning garlic often, until cloves are tender and charred, 12 to 15 minutes. Transfer garlic to plate with spice mixture. Continue cooking onion, turning once, until tender and charred, about 5 more minutes. Transfer to plate with spice mixture and garlic. Peel garlic cloves; discard skins.
• Melt 1 tablespoon coconut oil in skillet; add raisins, and cook, stirring constantly, until raisins puff up, about 40 seconds. Stir in oregano and thyme; remove from heat.
• Working in batches, process soaked chiles, spice mixture, garlic, onion, raisin mixture, pecans, almonds, tomatoes with juices, sesame seeds, and 4 cups reserved soaking water in a high-speed blender, scraping down sides of blender as necessary to loosen mixture, until mixture is the texture of a thick and coarse tomato sauce, about 1 minute and 15 seconds per batch. Add splashes of reserved soaking liquid as needed to reach desired texture. Pour mixture through a wire-mesh strainer into a large bowl; discard solids.
• Melt remaining 2 tablespoons coconut oil in a 12-inch high-sided skillet over medium. Carefully pour in strained mole mixture. (It will splatter.) Cook, stirring often, until warmed through, 7 to 10 minutes. Transfer mole mixture to a large slow cooker. Cook, uncovered, on high, stirring every 30 minutes, until mixture resembles consistency of wet sand, 6 hours and 30 minutes to 7 hours. Remove from heat; stir in brown sugar and salt.
• Place turkey broth in a saucepan. Bring to a boil over high; whisk in 2 cups of the mole mixture. Reduce heat to low; simmer, stirring occasionally, until slightly thickened, 20 to 25 minutes. Season to taste with brown sugar and salt. Serve mole sauce over warmed leftover turkey, and garnish with sesame seeds.