Mole Poblano

By Rick Bayless Fine Cooking Issue 23

Mexico’s most famous dish blends chiles, spices, nuts, and seeds into a vibrant sauce full of intricate flavors-here paired with turkey.

16 medium dried mulato chiles (about 8 oz.)

5 medium dried ancho chiles (about 2-½ oz.)

6 dried pasilla chiles (about 2 oz.)

¾ cup lard or vegetable oil; more if needed

1 large ripe tomato, roasted or broiled until the skin is lightly blackened, peeled, and cored (or ¾ of a 15-oz. can of whole peeled tomatoes, well drained)

About 2 oz. Mexican chocolate, roughly chopped (or ⅔ oz. unsweetened cocoa)

10 black peppercorns (or a scant ¼ tsp. ground)

4 cloves (or a generous ¼ tsp. ground)

½ tsp. aniseed (or a generous ½ tsp. ground)

1-inch piece cinnamon stick (or about 1 tsp. ground)

¼ cup sesame seeds; more for garnish

½ tsp. coriander seeds

Heaping ⅓ cup (2 oz.) unskinned almonds

⅓ cup raisins (about 2 oz.)

½ medium onion, sliced

2 cloves garlic, peeled

1 stale corn tortilla

2 slices stale white bread

1 canned chipotle chile, seeded (optional)

About 2-½ qt. turkey broth (or homemade or low-salt chicken broth)

One 10- to 12-lb. turkey, cut into 8 pieces

About 2 tsp. kosher salt

About ¼ cup granulated sugar

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer