Smokey Turkey Almond Mole: Oct '02

[valchemist]

Thumbs way, way up on this one. It is most wonderful!!! This is the best CL dish I have made in a long, long time.

I couldn't fine the Anaheim chiles so I used 1 whole chipotle (the recipe said you could use 1/2 to 1 whole chipotle). I accidentally used two 12-inch corn tortillas instead of two 6-inch ones. But that's ok -- they are there to thicken the sauce, and my sauce definitely didn't end up being too thick. So next time I will use two 12-inch tortillas again. I used 4 cups of Perdue shortcuts chicken.

The sauce is absolutely to die for! You can definitely taste the almond butter, but you wouldn't know what this "secret ingredient" was unless you had seen the recipe. I love the undertone the almond butter gave to the dish. And the spiciness was right on! Loved the flavor. So excellent.

A definite repeater, so I typed it into my Mastercook. Here it is:


* Exported from MasterCook *

Smokey Turkey Almond Mole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c roasted almonds -- (I used the salted kind)
1/2 tsp vegetable oil
2 dried Anaheim chiles -- stemmed, seeded, and chopped
1 c chopped onion
1 clove garlic
1 chipotle chile canned in adobo -- chopped
1 1/2 c fire roasted crushed tomatoes -- such as Muir Glen
1 tbsp sugar
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cloves
2 6-inch corn tortillas -- torn into pieces
14 1/2 ozs vegetable broth
1 tbsp white wine vinegar
3 c chopped turkey breast -- (or chicken)
cilantro sprigs -- optional

Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once. Set aside.

Heat oil in large skillet over medium-high. Add Anaheim chiles; saute 1 minute or unitl softened. Add onion and garlic and saute 4 minutes or until onion is lightly browned.

Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Spoon the mixture into a food processor and process until smooth. Return mixture to pan; stir in almond butter and vinergar; cook 1 minute. Stir in turkey. Garnish with cilantro. Yield 4 servings. Serving size: 1 cup.

Source:
"Cooking Light, October 2002"

- - - - - - - - - - - - - - - - - - -


NOTES : 366 calories (30% from fat), 12.1 g fat, 40.7 g protein, 6.2 g fiber.

[pilgrim719]

I just got my Oct CL today and haven't even opened it yet and I'm already drooling over this recipe! This sauce sounds really great! I was wondering what you served with it, some kind of rice and/or veggies? Thanks for sharing your review!

Kari

[cori44]

Thanks for review. I'll definitely make it. Fiance is a big mole fan.

[valchemist]

I served it over rice. But it would also be great with a big chunk of bread as the starch. The bread would be good for sopping up every last drop of the yummy sauce. A side of green veggies would be good, but I was a bad girl and didn't have veggies with it.

[wallycat]

Thanks for posting...
after your success with the lentil/sausage thing from BA, I don't doubt you!!!
I appreciate your posting the recipe. Our library hasn't gotten the October in yet....but if it's as wonderful as everyone is saying, I'll go run out as soon as I see it on the stands here :D ;)

One question...I always have jars of almond butter in the fridge...think it'd work OK to just sub the almond butter???

[valchemist]

I have never seen or used prepared almond butter. but I guess if the only ingredient is almonds, it would work just fine!

[Ralph]

Looks delicious! Thanks for the review & for posting the recipe. Now if only the mailman would cooperate...:(

[Terrytx]

Just got my new mag yesterday and this is the first recipe I want to try. Thanks for the great review.

[TheresaM]

Am I missing something here, if you just put almonds in the processor, doesn't it produce crusted/puree/crumbed almonds? I had to do this for the herb crusted won ton (Sep.02 issue) and it did not make almond butter ???

[valchemist]

If you continue to process long enough, it turns into a paste. (although I am making something with cashew butter for tonight and the cashews were supposed to turn into a paste after 2 minutes, but after 4 minutes, the butter wasn't smooth. it was a bit crumbly. the almonds were more cooperative than the cashews.)

[eas11]

Thanks, Val. I'm really looking forward to making this one sometime this weekend :)

Ellyn

[greysangel]

OH YESSS!!!!!

Just think Herbal Essences commercial...that's me at my dinner plate :D

This was DY-NO-MITE!!!!

A definite repeat!! So easy and so incredibly tasty!

WAHOO!

JeAnne

[lorilei]

Just made this dish last night, and I have to give it a hefty TWO THUMBS UP!

I've been making various types of moles now for a couple of years now, and this one can definitely compete with more high fat versions. Not only was the recipe flavorful, but it was also "faster than average". I used leftover frozen poultry, and I had dinner on the table in less than 1/2 hour!

I made the recipe "as is", but added 2.5 chipotles (since we really do like things hot) and a bit of frozen corn. I served the dish with rice and beans and tortillas. It made a lovely dinner -- and was very filling. We had plenty to save for leftovers :)

[jphilg]

Wow. I second Val's comment that this is the best CL dish I have made in a long, long time.

I subbed roasted chicken breast for turkey and used dry toasted ancho powder instead of the dried Anaheim, but otherwise followed the recipe.

I've already considered quadrupling the sauce and canning it as Xmas gifts.

October is the best issue we've gotten in a while, and so far, this it the best thing I have tried from October.........

Happy Full Jen

[valchemist]

as a side note, Jen, weren't you going to make the apple tart? Did you try it?

[jphilg]

I didn't make the tart yet....I realized that it would be best with a last-minute baking, and I needed it for a party right after work, so I made a Texas Sheet Cake the night before instead. But soon...!

Jen

[tracey67]

Oh my, oh my!! This is so good! Yet another reason why this board is so wonderful -- I would have completely passed over this recipe if it wasn't for the awesome reviews of this thread. But when Val and Jen both said that it was one of the best ever, and JeAnne is going all "Herbal Essency" over it...well, how could you resist :p !

Yep, this definitely goes to the top of the list. One of the Top 5 best-ever CL recipes. The sauce is so delicious, and I love that this recipe is so incredibly different than any other recipe I have (gee...guess I don't have too many Mexican recipes). I think the only change I made was that I didn't have an Anaheim pepper so I subbed a Pasilla dried pepper. Not sure what flavor the Anaheim would have added, but the Pasilla sure seemed to make a tasty sauce.

I was also skeptical that the almonds would turn into butter. Especially after about a minute of processing when they were still just powdery, but sure enough, right around the 2 minute mark, they started turning into butter. By 2 1/2 minutes they were perfect.

I'll certainly be making this recipe alot, but especially right after Thanksgiving when we're all wondering what the heck to do with that 5 pounds of leftover turkey (there's only so much Turkey Tettrazini you can eat :p ).

And for those of you just lurking on this thread...stop right now...run to your kitchen...and make this recipe! :D :D Seriously...you'll be glad you did!

Tracey

[claire797]

After reading all the reviews, it looks like I'm going to have to give it a try.

This recipe might also work in the crockpot. You could puree everything into one big mole, throw it in the crockpot with some boneless, skinless chicken breasts and cook for 5 hours on low. The chicken would be tender and the flavor of the mole would have a long time to develop.

I suppose I should make it the traditional way first so that I can compare.

[pammy]

I've been lurking for the last couple weeks, but just had to pop in here to say - YUM! Read Val's post earlier this week, and realized that I had all the ingredients at home, so I decided to make it last night. Made a serious boo-boo though, and might have even improved the recipe! DH and I were talking about our crappy days at work while cooking (he stirs, I add) and I inadvertently picked up the Chinese Five Spice instead of the Cumin:eek:. Given my bad mood, I was almost reduced to tears - I had already de-seeded and chopped the dried peppers, etc. DH stopped me and said, well, don't most mole's have cinnamon and other aromatic spices (in response to the thread about when you know you are a food dork - well, can you think of any more obvious sign?). So, he wouldn't let me throw it out and start over. I just skipped the nutmeg, and only added 1 teaspon of sugar. It was FABULOUS!!! This will go into heavy rotation, but I think I'm gonna buy some almond butter, just so that it goes even quicker. I'm going to try it the next time the way the recipe is written, but I might just have invented SMOKEY FIVE SPICE MOLE!!!

[tuff2000]

I know this may seem out of the ordinary, but I am curious to know if anyone thinks this recipe might be good with anything other than poultry? Say, maybe scallops or shrimp? What do you think?

[greysangel]

tuff - not sure how the nut/seafood combo would work. Then again I've had shrimp with peanuts and it's delicious! What works great with the cooked poultry is that is the poultry can be shredded which sort of thickens up the meal. With seafood you wouldn't get the same affect though the sauce itself would probably be delicious on top (either shrimp or I'm thinking salmon)

JeAnne

[jphilg]

The sauce is pretty heavy....I think it would overwhelm shrimp or scallops.

I might serve it over grilled tuna, maybe, or with tofu and big chunks of steamed broccoli.

[tuff2000]

Thanks JeAnne! I eat poultry, but I always play around with switching out the protien source in my recipes. So that's why I was so curious about the seafood thing :) I already bought all the other ingredients for this though, because it seems to be so popular!!

[sushibones]

I am planning on making this, and am curious—did everyone use Muir Glen fire-roasted tomatoes or did you substitute regular canned tomatoes? There are some Muir Glen tomatoes available here, but the ones I have seen come in 28 oz cans, and I don't think I've seen the fire-roasted ones. They do sound like they would add significantly to the taste. On the other hand, I can't believe everyone had them on hand or went out to buy them, despite the fact no substitution for the tomatoes was mentioned. Thanks for any feedback on this. :)

[valchemist]

susan,

I have heard a lot about the muir glen fire roasted tomatoes on this bb but I had never got around to buying them. well, for this recipe, I finally did. I think they did add to the dish, but it is hard to say since I have never tasted the dish without them.

val

p.s. I found the muir glen in the health food section of the grocery store.

[Reggie]

After all these rave review, I had planned to make this for dinner tonight. Well I couldn't find any Muir Glen (or any other brand) fire-roasted crushed tomatoes....nor could I find any dried Anaheim Chiles and not one can of Chipotle Chiles, which I KNOW they used to carry! I'm completely disgusted with my local grocery store.

So instead we're having the baked potato soup....at least I found everything I needed for THAT.

--disgusted in NJ

[sushibones]

Ooooh, that is so frustrating. I found what I think are dried anaheims—which is to say they're red, they're medium-sized, they're dried, and they seem to be the right shape for anaheims. The store didn't seem to think it was important to call them anything other than "dried chilies."

The only Muir Glen things I could find were chunky tomato sauce and pear tomatoes with basil. I will be using the pear tomatoes to make lasagne for DH's bday on Monday, so I was glad to find those. :)

It's always a challenge to try to figure where management thinks is a good place to put unusual products. One store I shop at remodeled last year and thought it would be clever to completely change the locations of where everything had been previously. The first few months after the remodel the store was full of shoppers with vacant looks on their faces asking other shoppers things like, "Have you seen the Bisquick?" It took me months to find the basmati rice which they strategically placed between the canned nuts and the chips. Of course! I should have known that's where it would be. :confused: :(

I could try roasting my own tomatoes and see how that works.

Val, another question. I saw that you had used salted, roasted almonds. Did you just use the snack kind in the can with the skins on? That's what I got because the only other almonds I could find were the bagged ones in the baking aisle. Thanks again for your patience in answering all these questions.

[tracey67]

Hi Susan!

Sorry, I forgot to mention that I did not use the Muir Glen tomatoes. I've had them once before and they really are wonderful, but the only store that sells them is too far away to run out and buy just that one ingredient. I subbed a regular (28 oz) can of crushed tomatoes (I think with Roasted Garlic). I just measured out 1 1/2 cups and put the rest of the can in the fridge for another use. The ones that I used seemed to work just fine, but I can't wait to try it again with the Muir Glen ones -- I'm sure they will add an entirely new level of flavor to this already great dish.

Oh...and about the almonds. I bought the kind that comes in a small tin (red plastic lid). I think they are called "Smokehouse" brand and they do have the skins on? These are super salty so I measured out what I needed and rubbed them between a paper towel. I then carefully picked out the almonds and repeated this process with a new paper towel. This seemed to get most of the excess salt out and the final dish wasn't salty at all (but I did NOT add the salt called for in the recipe either).

Oh and by the way...don't you always look for the basmati rice between the canned nuts and chips? :p :p It's a natural combination...just like putting all the vinegars smack dab in the middle of the cereals and pop tarts. Sheesh...don't you know anything about grocery shopping? ;)

[valchemist]

Originally posted by sushibones
Val, another question. I saw that you had used salted, roasted almonds. Did you just use the snack kind in the can with the skins on? That's what I got because the only other almonds I could find were the bagged ones in the baking aisle. Thanks again for your patience in answering all these questions.


those are exactly what I used. they had skins and salt and I used them as is.

[sushibones]

Thanks to both of you. Usually I just wing unfamiliar recipes and make it up as I go along. I don't know why I seem to be overcome with the need to get the specifics (probably too much time spent looking for the basmati in the rice and bean section :rolleyes: ).

I hope to be making this next week sometime. I was so industrious last week that we'll be spending the weekend eating up all the scrumptious leftovers so there will be room in the fridge for more next week. :D :D

[Gina O]

Originally posted by pammy
This will go into heavy rotation, but I think I'm gonna buy some almond butter, just so that it goes even quicker.

You mean you haven't bought any almond butter yet????? :eek: I am shocked. When I saw that the recipe used almond butter, the first thing I thought of was our shopping trip! :)

This recipe sounds great. I love mole but have never made it. I had always assumed mole contained chocolate. Am I totally off base on that one? Gina

[sushibones]

Gina—

I had thought so too, but I just found this interesting information about mole (http://www.foodtv.com/escapes/regionalspotlightmole/0,6495,,00.html).

[Gina O]

Thanks for the link, that is very interesting. That reminds me that next week I want to ask about great Mexican cookbooks. I do not have one and want to find one to put on my xmas list. Gina

[foodfiend]

I know this sounds a bit ignorant, but can someone tell me what this dish tastes like? I know it's delicious, but what does it resemble? I can't tell based on the ingredients.

[browneye]

--------------------------------------------------------------------------------
Originally posted by sushibones
Val, another question. I saw that you had used salted, roasted almonds. Did you just use the snack kind in the can with the skins on? That's what I got because the only other almonds I could find were the bagged ones in the baking aisle. Thanks again for your patience in answering all these questions.
--------------------------------------------------------------------------------




those are exactly what I used. they had skins and salt and I used them as is.

Just FYI- if you have a Trader Joe's available, they sell a roasted almond that is very similar to smokehouse but much less salty, and way less expensive per pound. I buy them all the time just to munch on. I'm going to use those in this. Worth buying if you plan to make this often!
:D
I'm trying this recipe very soon. Thanks for all the wonderful reviews, you folks are great! I might have skipped over this one had I not read these reviews.

:D

[sushibones]

A Trader Joe's—ha, surely you jest!! Costco is about it here. No Trader Joe's, no Whole Foods, no penzey's, no nuthin'. :(

I just got a 6 oz can of Blue Diamond roasted salted almonds for $3.19. There were also smoked almonds, which I might try next time.

[pammy]

Originally posted by Gina O


You mean you haven't bought any almond butter yet????? :eek: I am shocked. When I saw that the recipe used almond butter, the first thing I thought of was our shopping trip! :)



DOH!!! (said in Homer Simpson voice) That's what I said in Wegmans today as I stood in front of the display of organic nut butters. I already HAVE almond butter, as Gina has so kindly pointed out to me. Time to clean out the fridge! Haven't checked out Susan's mole thread, but, yes, mole usually contains Mexican chocolate. And it takes FOREVER to make. Gina, for your X-mas list, check out any cookbook by Rick Bayless, his recipes are very authentic. And also time-consuming, but the results are good.

[Guest]

This sounds so good.I can't wait to make it. Two questions - would you sub 1/2 cup almond butter for the roasted almonds or a smaller amount? Do any of you know about dried peppers. I picked up anchos at the market and wonder if they would work. I also have some ground chipolte . Would it work in place of the Anaheim chilis and how much would I use? Tha

[valchemist]

MWS,

I don't have answers to all of your questions. just one. you would use 1/4 cup of almond butter, not 1/2 cup.

val

[ElinorC]

I hate to be the only dissenter here but I didn't think that this was that special. The almond butter definitely added another dimension pf flavor to the dish but overall, although it was good, I don't think I'll repeat it.

[Holly in KC]

Elinor -

Isn't it funny how we all have different tastes when it comes to recipes?

I happen to agree with you on this one. After all of the raves, I just had to see what I was missing, so I made the recipe this evening. It was good, but not worth all of the effort. Oh well - it was kind of fun trying to make the almond butter. That was definetly new for me.

[mjg]

I also had problems finding the Muir Glen - or any fire-roasted tomatoes. I also couldn't find Anaheim chiles so I bought California Chili pods - are these the same? I am so ignorant about the varieties out there!

[Diane A.]

Like several of you, my grocery store (and two others I checked) did not carry dried Anaheim peppers, but I did find fresh so used those. Also could not find Muir Glen roasted crushed tomatoes, so used Hunts.
Instead of turkey, I tried a hickory smoked chicken and it was just right. I found raw almonds and toasted them in the oven before putting in food processor. This is the first mole recipe I've made. Very, very tasty. The index says this recipe freezes well, but these left overs won't last long in the fridge.

[Terrytx]

I guess this must be the "recipe of the year". It sure smelled wonderful as it simmered-DH couldn't keep his fingers out of it. Wow! it's a "keeper"!

[greysangel]

The Muir Glen fire roasted tomatoes are heavenly and hard to find. If you can't find them, I would use any roasted garlic tomatoes or roast some garlic and toss it in!

JeAnne

[Guest]

Val, thanks for the answer about the nut/ nut butter conversion. I didn't make it this weekend, so tonight is the big night. Two more question for those of you who have made it and used the anaheim chilis. The ones I bought look big. Did yours? Also, I have never used dried chilis before. I know I should wear gloves when working with them. Do you have any other hints for this novice.

Thanks, Miranda

[valchemist]

Miranda,

I don't know the answer, but I'm hoping someone else does.

Val

[Ralph]

This was delicious! Highly recommended.

Used the fire-roasted Muir Glen tomatoes (found them at Whole Foods), a whole chipotle (seeded), and pasilla chiles (which we have a big bag of! No sense in buying a bunch of Anaheims!)

Miranda, Anaheims are larger chiles. I don't think dried peppers are as caustic to your hands as fresh chiles, but if you're particularly sensitive, I'd wear gloves.

And to the others who questioned the chiles, I do think dried California chiles are the same as Anaheims. Those I saw in the store looked to be about the same size.

[Gina O]

Maria-

I was faced with the same question re: Anaheim v. California chile pods. I figured since Anaheim is located in California... ;) Anyway, I got home and pulled out my Eating Well magazine to see if the article on chiles provided any guidance. It describes the New Mexico Chile, then lists as other names: Anaheim, California and others, so I am hoping that my purchase of California chiles is correct. Gina

[Guest]

I made it and am here to report back. It was very good and will definitely go into the recipe rotation. I made the recipe almost as written - because I was uncertain of the potency of the anaheims I only used one. The dish was not too hot, so next time I will use the two chilis called for. In place of white wine vinegar, I used red because I didn't read the recipe carefully enough.

I ended up transferring the sauce into a dutch oven since my skillet was almost full. Then I got the great idea to use the immersion blender instead of the Cuisinart. The immersion blender wasn't up to the job. Luckily, I hadn't washed the Cuisinart out after making the the almond butter and it made quick work of pureeing the sauce.

Next time I will double, if not triple the recipe. It was pretty labor intensive and my kitchen ended up more of a mess than it should have. Making a large batch would seems like a smart thing to do.

I served it over brown basmati rice. DD has been lobbying me for brown rice, but I really love converted white rice. I read through all the threads about brown rice and went for it. I made it in the rice cooker and it turned out perfectly!

Thanks Ralph for your reply. DD got a bit concerned when I pulled on the gloves. She said that if the peppers were that hot, she probably wouldn't be able to eat it. I must of been thinking about handling the fresh ones when I thought of the gloves. Clearly, the recipe would have included that information .

[Ralph]

Originally posted by MWS
I made the recipe almost as written - because I was uncertain of the potency of the anaheims I only used one. The dish was not too hot, so next time I will use the two chilis called for.

Anaheims are actually very mild. I think most of the heat in this recipe comes from the chipotle.

[knunes]

Val,
Thanks for posting this. I had "marked" it to try in the magazine, but was definitely wondering about the anaheim chile---now that I see you just doubled the chipotle (which I have cans of), and that it worked for you, I will do that! I wouldn't have been brave enough to make the substitution without your suggestion. Thanks.

[TLee4]

I seem to always be a bit behind the crowd around here, but I wanted to chime in with one more "YUM"! DH was quite skeptical, but when he tasted it he gave it a "Definite 10"!

Like others have said, I would not have tried this without the rave reviews. Thanks to Val and all who reviewed!

Terri

[claire797]

Originally posted by TLee4
I seem to always be a bit behind the crowd around here, but I wanted to chime in with one more "YUM"! DH was quite skeptical, but when he tasted it he gave it a "Definite 10"!

Like others have said, I would not have tried this without the rave reviews. Thanks to Val and all who reviewed!

Terri

No. I'm behind you. I STILL haven't made it an am debating. What's holding me back is it seems a little heavier than most of the other entrees. By the time you've added rice you're close to 500 calories for dinner. I save that space for dessert.

[beckms]

I made this last night, and I agree with the thumbs up reviews.:) I doubled the sauce and froze the leftovers, as the recipe suggested. It will be good to be able to pop it in the microwave for a quick meal.

I could not find Anaheim peppers, so I toasted about 2 tablespoons of ancho chile powder instead, and it was good (forgot who suggested that, but thanks!). I think I'd do that again.

I also couldn't find fire-roasted tomatoes, so I used plain, but I wonder what the roasted tomatoes add to the flavor of the dish? Can anyone compare the taste of plain tomatoes to the roasted ones? I've never had them.

I LOVED the almond butter in this recipe. I toasted whole almonds in a skillet and then processed them. Mine didn't turn into butter, really, more like a crumbly paste, and so there are a few clumps of it in the sauce. Maybe I should have whisked.I don't really mind that, though, since it's a tasty surprise to find a little hunk of it in my mouth!:p

Yum!

[txbobbie]

I made this last night and it was really good! I used regular crushed tomatoes since roasted wasn't available in our small town, and got a "dried chili" at the supermarket so I am not sure what kind it was. I only put in one chili since I didn't know how hot it would be, and that was plenty...it was pretty spicy, but what flavor! I really liked the almond past addition, too; it added quite a bit more flavor than I expected. My boyfiend liked it so much that he asked me to keep the recipe so I can make it again...that NEVER happens! Thaks for all the postings, I never would have made it otherwise.:D

[TheresaM]

Who would think a Mole would generate so much enthusiam. Well, I finally made it last night and WOW it is good. My local grocery store, Shaw Market carries the Muir 'fire roasted' tomatoes and I
actually grew Anaheim peppers (I usually do). I could see using leftover pork, as well. I made the recipe with a couple of changes. I added 1 tbsp of cumin, 1/2 tsp of ground cloves and one whole chipotle pepper. BTW, you can barely tell there is one chipotle in this recipe, but both DH and I thought you should NOT add more. And I did not have any almonds and used pecan. As well, we could NOT tell there was any nuts. DH thought maybe it was because I upped the cumin and cloves. We ate and I froze two containers. I would say I froze about 2 cups + in each container. This would be good for mexican roll ups, mexican salads, mexican casseroles. I can't wait to try it with leftovers T-day turkey.

On another note, I made the bouillabaisse (Sep 02), last week with Salmon and it was quick and easy. Now I need to get my hands on some more saffron.

[Gina O]

Originally posted by TheresaM
BTW, you can barely tell there is one chipotle in this recipe, but both DH and I thought you should NOT add more.

Just wondering why not add more? Gina

[TheresaM]

I guess we felt the intend of the recipe was to have alittle zip. We felt the recipe was to be considered spicy and NOT hot. We felt that with one chipotle the mast majority could/would eat this. Don't get me wrong, we both LOVE hot food, but we both felt the recipe was great with one chipotle. Add all you want ! It is just our HO.

[lorilei]

Theresa -
You're absolutely right about the fact that this dish is quite accessible -- and I think part of that has to do with the fact that it's not crazy-spicey.

Moles come in so many varieties that you really DO have a choice when you're making this -- make it spicey, or make it mild. The choice is up to you!



I wondered if some of you might be interested in glancing at another (very authentic) version of this same recipe. A friend of mine made this for Thanksgiving last year -- and it was exceptional.

It's interesting how CL was able to make the ingredients slightly more accessible (and lowered the fat), while still maintaining a good sense of the dish. I do think that the additional chiles in this recipe would make the sauce a bit more "mole-ish" -- but I think it's far easier to find anchos than pasillas and chiles mulatos.


Dark and Spicy Mole with Turkey
Mole Poblano de Guajolote

10- to 12-pound turkey

16 medium (about 8 ounces total) dried chiles mulatos
5 medium (about 2 1/2 ounces total) dried chiles anchos
6 (about 2 ounces total) dried chiles pasillas
1 canned chile chipotle, seeded (optional)

1/4 cup sesame seeds, plus a little for garnish
1/2 teaspoon coriander seeds
1/2 cup lard or vegetable oil, plus a little more if needed
A heaping 1/3 cup (2 ounces) unskinned almonds
1/3 cup (about 2 ounces) raisins
1/2 medium onion, sliced
1 corn tortilla, stale or dried out
2 slices firm white bread, stale or dried out
1 large tomato, roasted, cored, and peeled or 12 oz canned tomatoes, drained

2/3 3.3-ounce tablet (about 2 ounces) Mexican chocolate, roughly chopped
10 black peppercorns (or a scant 1/4 teaspoon ground)
4 cloves (or aobut 1/8 teaspoon ground)
1/2 teaspoon aniseed (or a generous 1/2 teaspoon ground)
1 inch cinnamon stick (or about 1 teaspoon ground)

1/4 cup lard or vegetable oil
2 1/2 quarts poultry broth, preferably made from turkey
salt, about 2 teaspoons (depending on the saltiness of the broth)
sugar, about 1/4 cup

If your butcher won't cut up your turkey, do it yourself: Cut the leg-and-thigh quarters off the body of the turkey, then slice through the joint that connects the thigh to the leg. Cut the two wings free from the breast. Then set the turkey up on the neck end and, with a cleaver, cut down both sides of the backbone and remove it. Split the breast in half. Reserve the back, neck and innards (except the liver) to make the broth. Cover the turkey pieces and refrigerate.

Stem, seed and carefully devein he dried chiles, reserving 2 teaspoons of the seeds; tear the chiles into flat pieces. If using the chipotle, seed it and set aside. Make measured mounds of sesame seeds, coriander seeds, almonds, raisins and onions. Lay out the garlic, tortilla and bread. Place the tomato in a large bowl and break it up, then add the chopped chocolate to it. Pulverize the remaining spices, using a mortar or spice grinder, then add to the tomato and chocolate. Have the lard or oil at ready access.

In a medium-size skillet set over medium heat, dry-toast the chile, sesame and coriander seeds, one kind at a time, stirring each until it has lightly browned. Add to the tomato mixture.

Turn on the exhaust fan to suck up the pungent chile fumes. Measure 1/4 cup of the lard or oil into the skillet and, when hot, fry the chile pieces a few at a time for several seconds per side, until they develop a nut-brown color. Remove them to a large bowl, draining as much fat as possible back into the skillet. Cover the chiles with boiling water, weight with a plate to keep them submerged, soak at least 1 hour, then drain and add the chile chipotle.

Heat the remaining 1/4 cup of lard or oil in the skillet, add the almonds and stir frequently until browned through, about 4 minutes. Remove, draining well, and add to the tomato mixture. Fry the raisins for a minute or so, stirring constantly as the puff and brown. Scoop out, draining well, and add to the tomato mixture.

Cook the onion and garlic, stirring frequently, until well browned, 8 to 9 minutes. Press on them to rid them of fat, and remove to the mixing bowl with the tomato and other fried ingredients. If needed, add a little more fat, then fry the tortilla until browned, break it up and add to the mixing bowl. Lay the bread in the pan, quickly flip it over to coat both sides with fat, then brown it on both sides. Tear into large pieces and add to the tomato mixture.

Stir the mixture thoroughly and scoop 1/4 of it into a blender jar, along with 1/2 cup of the broth. Blend until very smooth, adding a little more liquid if the mixture won't move through the blades. Strain through a medium-mesh sieve. Puree the 3 remaining batches, adding 1/2 cup broth to each one; strain.

Puree the drained chiles in 3 batches, adding about 1/2 cup of the broth (plus a little more if needed) to each one; strain through the same sieve into a separate bowl.

Heat 1/4 cup of the lard or oil in a large (at least 8-quart) kettle over medium-high. Dry the turkey pieces with paper towels and brown them in the lard in several batches, 3 or 4 minutes per side. Remove to a roasting pan large enough to hold them comfortably. Set aside at room temperature until the sauce is ready.

Pour off the excess fat from the kettle, leaving a light coating on the bottom. Return to the heat for a minute, then add the chile puree and stir constantly until darkened and thick, about 5 minutes. Add the other bowlful of puree and stir several minutes longer, until the mixture thickens once again. Mix in 5 cups of broth, partially cover, reduce the heat to medium-low and simmer gently 45 minutes, stirring occaisionally. Finally, season with salt and sugar and, if the sauce is thicker than heavy cream, thin it with a little broth.

Preheat the oven to 350 degrees F. Pour the sauce over the turkey, cover the pan and bake until the bird is tender, about 2 hours. Remove the turkey from the pan and spoon the fat off the sauce (or, if serving later, refrigerate so the fat will congeal and be easy to remove).

Let the turkey cool, skin it and cut the meat from the bones in large pieces, slicing against the grain; lay out the meat in 2 or 3 large baking dishes. Shortly before serving, pour the sauce over the turkey, cover and heat in a 350 degree F oven for 15 to 20 minutes.

Immediately before serving, spoon some sauce from around the edges over the turkey, then sprinkle with sesame seeds.

[Gina O]

Oh my gosh, lorilei, that looks so good.

I made the Smoked Turkey Almond Mole last night. I thought it was great. SO thought it was too spicy (of course, I doubled nearly all of the spices, which could account for that problem :o ) I probably won't make it for him again, but am really looking forward to lunch!!! Gina

[wallycat]

We just had this for dinner tonight. YUMMMY.
Here are the changes I made :D :o

Instead of an aniheim--didn't have one...I looked at foodsubs and they indicated that it was similar to a bell pepper but very subtle, if any heat....so I USED: Paprika from Penzey's...but the half-sharp version.

Again, instead of the chipotle adobo (which I HAVE in my freezer and don't think to take out) I used the powder....

Instead of dumping all this hot stuff into my cuisinart or blender, I used my immersion blender...next time, I think I'll use a pan that makes the liquid higher :eek: and prevents splatter ;)

I also used Whole Foods Almond butter instead of messing with grinding my own almonds for butter.

YUUUUUUUUUUUUUUUMMMMMM.

Thanks for bringing this to our attention Val :D :D :D

[Julia1Pin]

I have never made anything like this before. It was really yummy, and because all the flavors were so interesting, I got full pretty quickly.

My changes - use red pepper flakes instead of the anaheim chile. Used one flour tortilla instead of the 2 corn tortillas. Blended the almonds (more like a crumbly mixture) and then added the rest of the stovetop mixture to the cuisimart and blended all together. Then I added a dash rice wine vinegar (what I had) and quickly blended again. Then added back to the pan to reheat.

I served this over basmati rice. And there was enough leftover to freeze (tons of sauce left!).

I will make this again, probably right after Thanksgiving like everyone else.

[HedyL]

i'm going to make this on sunday finally...i can't wait! just one question....

i don't have any leftover chicken or turkey, just uncooked chicken breasts. what would be the best way to cook the chicken to use in this dish?

[valchemist]

there are some ideas in these threads.

http://community.cookinglight.com/showthread.php?s=&threadid=31032&highlight=chicken

http://community.cookinglight.com/showthread.php?s=&threadid=29474&highlight=poach+chicken

it seems a lot of people around here thing poaching is the way to go. that is how I usually do it too.

[HedyL]

one more question...did anyone omit the ground cloves? i don't have that and was too cheap to buy it today (6 bucks for a tiny jar that i might only use once!). do i really need to use the cloves?

[valchemist]

I used them but couldn't taste them in the final product so I think it will be ok to leave them out.

[Guest]

I don't like cloves, so I left them out too. The dish was delicious without them, so it shouldn't be a problem.

I have been meaning to post that the leftovers were just as good. I threw them on a flour tortilla, then heated it up in the microwave. It was yummy.

[HedyL]

ok..i'm all set to make this today. i found the anaheims and muir glen fire-roasted tomatoes at Wegmans. i really thought that they would have the chipotle peppers, but they didn't. ended up at a mexican grocery store and stocked up! i can't wait to try this.

[grelli2]

We love this! Looked everywhere for the fire-roasted tomatoes and never found them, so we used crushed tomatoes with roasted garlic. We also subbed fresh anaheims for dried. We cooked the chicken on the George Foreman grill and served this on brown rice. The brown rice combined with the sauce to make a "comfort food" kind of dish. The leftovers are wonderful. We will make this often. It was very easy, too.

Kelli

[kimmer99]

I made this last night and we really liked it. One DD actually gave it a so-so (since I've stopped making dual dinners for her, she's forced to eat our meals or yogurt for dinner - a so-so means she eats it instead). DH proclaimed it a definite repeater.

I served it with whole wheat cous-cous to keep the WW points for the meal down and served it with a side of the carmelized carrots (also from October) which were okay (not great) but make a nice and quick change when preparing carrots.

Oh, and they didn't have anaheim chilis in my supermarket so I ended up using some fresh thin chilis from our garden (picked just b4 the first frost :)).

Oops - lastly, someone in NJ (I think Reggie) said they couldn't find Muir Glen Fire Roasted Tomatoes. Surpisingly, I found them in the World Class Shop Rite in East Windsor, so you might want to check the WC Shop Rite near you. If they don't have them, they can order them.

[knunes]

Thanks Val, for the tip of finding the Muir Glen in the health food section. I looked in my local market's and sure enough, since it was organic, there it was.
I also listened to you Val, about doubling the chipotle when you didn't have an Anaheim, so I did that too. (Question: I can tell which things are the chipotles when I dig them out of the can, but there is something else in there that is big and chunky and hard----what is it, and do I freeze it when I freeze the leftover chipotle chiles or do I dump it?)
I WISH I had listened to the recommendation of those who just used cooked chicken. I roasted a turkey breast yesterday (just until the pop-up timer came up and then took it right out) and it was the toughest bird I've ever eaten. My husband said he enjoyed it much more in the Smokey Turkey Almond Mole dish than he did with the mashed potatoes, stuffing, gravy, green beans and cranberry sauce it accompanied yesterday, but I kept wishing I hadn't thrown the leftovers in to this dish, because I was annoyed with having to chew the tough turkey while tasting the other good flavors. AND I had doubled the recipe to freeze, so I'll have to eat quite a bit of it before I can make it again. Oh well.

[HedyL]

i made this on sunday night. it was pretty tasty, but i wasn't wow'ed by it. i will definately make it again, since it is easy, my DH ate it w/o complaint, and it's something i can freeze.

i poached some turkey breast cutlets, and i didn't think i had enough, so i added some Perdue short cuts chicken i had in the freezer, and it was fine. i added a whole chipotle and probably could've added 1/2-1 more chili...dh and i like things a little spicy. the amount of heat was nice though. i think i might use the leftovers in some enchiladas..

[valchemist]

Originally posted by knunes
Thanks Val, for the tip of finding the Muir Glen in the health food section. I looked in my local market's and sure enough, since it was organic, there it was.
I also listened to you Val, about doubling the chipotle when you didn't have an Anaheim, so I did that too. (Question: I can tell which things are the chipotles when I dig them out of the can, but there is something else in there that is big and chunky and hard----what is it, and do I freeze it when I freeze the leftover chipotle chiles or do I dump it?)


Katie,

glad you found the Muir Glen. I would have never thought to look for them there. I just happened to see them there once when I wasn't looking so I made a mental note that if I ever wanted them, I should look there.

I don't know about the big chunky hard thing in your chipotle can. I have never seen anything like that. I would get rid of it.

Val

[knunes]

Thanks Val. I will freeze them without the unnamed veg...I guess I could check the ingredient list more carefully..!

[Norma]

Well after all the raves, I had to make this too. I liked it alot, but I had no comment from anyone else (DH & granddaughter). I couldn't believe it. This family....I tell you. I had tons more sauce than the picture showed. We had corn on the cob with it.

[jellyben]

Color me dim, but I gotta ask-is it pronounced molay or mowl?

Thanks, Karen

[kimmer99]

Originally posted by jellyben
Color me dim, but I gotta ask-is it pronounced molay or mowl?

Thanks, Karen

I'm glad you asked b/c I was wondering the same thing:D

[Guest]

I always thought that it was pronounced molay.

[sushibones]

From the Merriam-Webster online dictionary. Accent is on the first syllable.

Main Entry: 6mo·le
Pronunciation: 'mO-lA
Function: noun
Etymology: Mexican Spanish, from Nahuatl mOlli sauce
Date: 1927
: a spicy sauce made with chilies and usually chocolate and served with meat

[Alaina76]

I finally got around to making this last night. I wouldn't normally try this recipe, but because I've read so much about it and because I'm trying to try new things, I made it. It was very good - a definite repeater! I couldn't find anahiem chiles, but found the Glen Meir tomatoes and I added 1 whole chipotle pepper. I thought it was just the right about of spiciness. I served it over whole wheat couscous.

[Peggy]

It appears that I'm the last one to make this recipe... The verdict? It is fabulous!!!! I couldn't find the fire-roasted tomatoes so I substituted regular crushed tomatoes. I also used two fresh anaheim chiles because I couldn't find the dried. A definate repeater in our household!

Peggy

P.S. It took me about 10 different searches to find this thread!!!! :mad: Some of you have mastered the search function, but it hates me!!!!

[claire797]

Originally posted by Peggy
It appears that I'm the last one to make this recipe...
Nope. I still haven't made it. But I am in an "I hate cooking" mode right now and am only baking.

[karen w]

We had this last night for dinner, and DH and I have to concur with all the good reviews above. We were both quite surprised at how much we liked it since neither of us likes the traditional mole sauces. My only changes were subbing ancho chile powder for the anaheims(could not find them), and adding the whole chipotle chile. I served it over short grain brown rice with steamed broccoli. The rest went in the freezer for another time! A definite repeater in this house!

Karen

[KValley]

Originally posted by claire797

Nope. I still haven't made it. But I am in an "I hate cooking" mode right now and am only baking.

Claire, if you haven't made this yet, then I will be the next-to-the-last to try the Turkey Almond Mole! :)

Wowza- as fabulous as these posts promised. I didn't get almond butter or even paste, but that's my fault. I read "toasted" almonds, so I toasted almond slivers then pureed and pureed and only got crumbles. I read the ingredient list more closely. DOH Using whole ROASTED almonds would surely have given me the desired results. :rolleyes: But, I wonder how much of a difference in flavor it really would have made? Guess I'll need to try it again to find out :)

No [i]dried[/b] Anaheims to be found, so I used one fresh Anaheim(which are VERY mild- could have just used a green pepper!) and one dried Ancho chile. I used one cube of chipotle chile/adobo sauce paste (I puree a whole can, then divide the paste into an ice cube tray -about 6 cubes per can- and freeze). Used two 6-inch whole wheat tortillas. I was able to find the Muir Glen fire-roasted tomatoes.

Loved the smoky, spicy results. Served this over brown rice. DH and I were eating the sauce out of the pan by the spoonfuls as we cleaned up the dishes- I'm going to have sauce over leftover butternut squash for lunch!

We had a spicy, young syrah with this- it held its own very well with the rich mole.

[meslgh]

We finally got around to making this one. I'm so glad that there were so many positive reviews, because DH was resisting the idea, but I was bound and determined to make it after reading this thread. Yep, it was scrumptious. DH also felt that it was a winner. We used a whole chipotle, because we tend to like things on the spicy side (and it was only slightly spicy with the entire chipotle). We used one flour tortilla and some baked corn chips, because I spaced on the shopping. We had it over some leftover Indian restaurant rice. This did not go into the freezer, because DH is looking forward to eating the leftovers.

Edited to add: Oh yeah, next time we're thinking of serving this over barley.

[aggie94]

WOW!!!!!!

This was FABULOUS! After all the great reviews, I wasn't the slightest bit disappointed. In fact, I think this is probably the best CL dish we've ever made. DH was a little wary when I told him what we were having, but he loved it too - it was the perfect blend of sweet, spicy, smoky, tangy, and nutty. It could have been a little spicier, though. Next time, I'll use a whole chipotle instead of half. I used two dried red chiles from my pantry, but I don't think they were Anaheims, just the dried red chiles you normally use in Chinese dishes. Other than that (and subbing chicken for turkey), I left the recipe as is. I served it with basmati rice (with green onions tossed in) and roasted green beans. Next time, we'd have something else on the side, like cornbread, to help soak up the sauce. Can't wait for leftovers!!

[sunberst]

this was great!

- did not have anaheim chiles, so i just used a whole large chipotle.
- used perdue shortcuts (chicken) instead of turkey.
- used prepared unsalted almond butter.

so yummy. i tasted the sauce BEFORE i added the white wine vinegar & almond butter and it tasted delicious even then! when i added those last two ingredients it made it less spicy, more nutty and more complex.

served it over yellow rice with a side of black beans and with a few corn tortillas warmed on the side (for rolling and dipping into the sauce).

perfect! even if you do not have the almond butter (or are allergic to nuts), it would still be great, just not nutty. the almond butter just adds to an already perfect sauce.

[claire797]

Thanks Eva and Sunberst for the reviews. For some reason, I am so intimidated by this dish. Don't know why. Maybe I'll break down and make it next week.

This might be good to put on the weekly menu after making Molli's Crockpot turkey breast.

['lil cooker]

Molli's Crockpot Turkey Breast? Where would I find this? I'm trying to do more in the crockpot, since I'm working lots! Btw Claire, your Thai Slow Cooker Chicken is a lifesaver for me - LOVE IT!

[claire797]

Originally posted by 'lil cooker
Molli's Crockpot Turkey Breast? Where would I find this? I'm trying to do more in the crockpot, since I'm working lots! Btw Claire, your Thai Slow Cooker Chicken is a lifesaver for me - LOVE IT!

He ya go! Couldn't be easier! Like Molly said, the hardest part is taking the netting off the frozen turkey. Mine cooked in about 8 1/2-9 hours.

There are bunches of threads on this one if you want reviews.

Turkey Breast with Cranberry Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : crockpot turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey breast -- frozen, 4-6 pounds
1 can cranberry sauce
1 package Lipton Onion Soup

Cook on Low for 10-12 hours

['lil cooker]

Thanks a BUNCH! I'll give it a try.