Turkey Mole

This recipe is from Southwest Slow Cooking by Tammy Biber and Theresa Howell

Ingredients

• ¼ C sesame seeds, lightly toasted
• 2 Tbs chopped fresh cilantro
• ¼ tsp ground cinnamon
• ½ tsp salt
• 1/8 tsp ground cloves
• 1 Tbs brown sugar
• 1 tsp ground cumin
• ½ tsp cayenne
• 1 tsp dried oregano
• 2 Tbs cornmeal
• 3 Tbs cocoa
• 1 pound boneless turkey breast
• 1 Tbs vegetable oil
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 (10-ounce) can pureed tomatoes
• 2 chipotle chiles in adobo sauce, seeded
• 2 Tbs raisins
• 1 C chicken stock
• 5 ancho chiles, seeded, stemmed, and chopped
• ¼ C cashews, taosted and chopped
• Fresh cilantro

Directions

1. In a medium bowl, combine first 11 ingredients (sesame seeds through cocoa). Set aside.
2. Brown turkey breasts in oil for 3 to 4 minutes or until meat is no longer pink.
3. Coat each breast with dried mixture, put into slow cooker, and top with remaining dried ingredients.
4. Add onion, garlic, tomatoes, chipotle, raisins, and stock.
5. Mix in ancho chilies, making sure they are covered in liquid.
6. Top with cashews
7. Cover and cook on low for 7 to 8 hours.
8. Remove turkey and shred with a fork. Set aside.
9. Transfer remaining ingredients to a blender and puree mole sauce until smooth. If sauce is too thick, slowly add more water until desired thickness is reached.
10. Return shredded turkey and sauce to slow cooker.
11. Cover and cook on high until mole is heated throughout.
12. Spoon turkey mole onto individual plates, top with a few sprigs of cilantro, and serve with rice and tortillas.
13. Makes 3-4 servings.

Variations

Right off the top, I double the amount of turkey.