Description
A fantastic use for Thanksgiving leftovers. If you are fresh out of turkey, you can roast a turkey breast or use a rotisserie chicken.
Ingredients
Scale
- 3 tbsp coconut or canola oil
- 6 dried guajillo peppers
- 3 dried pasilla peppers
- 1 cup pepitas, divided
- 2 corn tortillas, ripped into pieces
- zest and juice of 1 orange
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 tbsp honey
- 2 cups turkey or chicken stock
- 2.7 oz dark chocolate (use chili flavored or mexican chocolate if possible)
- 2 to 3 cups shredded turkey
Garnish
- 1 lime
- 4–5 radishes, slice thin
- 1/4 white or red onion, diced
- queso fresco
- cilantro, chopped (about 1/2 a small bunch)
Instructions
Turkey Mole
- Heat oil in a large heavy bottom skillet. Add the peppers and cook 2 to 3 minutes. Transfer to bowl and cover with warm water. Let sit 20 minutes or until pliable.
- Add 3/4 cup pepitas (reserving 1/4 for garnish) and the tortilla pieces to the pan. Cook for 2 to 3 minutes. Transfer to a blender or food processor. Add the zest and juice of one orange to the blender.
- When the chilis are ready, transfer to the blender with 2 cups of their soaking water. Puree the mixture into a smooth sauce.
- Pour chili sauce in skillet and turn heat to medium low. Add cinnamon, cardamon, cloves, and honey. Add stock and simmer for 20 minutes.
- Add the chocolate and let it melt. Once the chocolate has melted, add the turkey and simmer another 10 minutes.
- Serve with warm corn tortillas and garnishes.
Notes
I think homemade turkey stock makes this recipe extra good.
Keywords: turkey, mole, taco, mexican