This recipe is from Southwest Slow Cooking by Tammy Biber and Theresa Howell
- 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
- In a medium bowl, combine first 11 ingredients (sesame seeds through cocoa). Set aside.
- Brown turkey breasts in oil for 3 to 4 minutes or until meat is no longer pink.
- Coat each breast with dried mixture, put into slow cooker, and top with remaining dried ingredients.
- Add onion, garlic, tomatoes, chipotle, raisins, and stock.
- Mix in ancho chilies, making sure they are covered in liquid.
- Top with cashews
- Cover and cook on low for 7 to 8 hours.
- Remove turkey and shred with a fork. Set aside.
- 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.
- Return shredded turkey and sauce to slow cooker.
- Cover and cook on high until mole is heated throughout.
- Spoon turkey mole onto individual plates, top with a few sprigs of cilantro, and serve with rice and tortillas.
- Makes 3-4 servings.
Right off the top, I double the amount of turkey.