Turkey Braised in Black Mole

Turkey Braised in Black Mole

What better bird than turkey, a native of Mexico, to complement that ultimate hybrid of the Mexican and Spanish kitchens, mole? We promise you won’t be disappointed with this dish and the recipe doubles nicely for feeding a holiday crowd.

Serves 6 to 8

16 dried mulato chiles
4 dried ancho chiles
4 dried pasilla chiles
1 canned chipotle chile, seeded
1/2 pound tomatoes, roasted*
2 ounces semisweet chocolate, in chunks
1/2 cup sesame seeds
3/4 cup vegetable oil
1/3 cup almonds with skins
1 medium yellow onion, chopped
4 garlic cloves, minced
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 teaspoon freshly ground black pepper
1/3 cup raisins
2 corn tortillas, stale or dried in oven and broken into large pieces
2 thick slices French bread, stale or dried in oven and broken into large pieces
2 quarts chicken or turkey broth
2 turkey legs with thighs, cut though the joints
Salt and freshly ground black pepper, to taste
2 teaspoons salt
1/4 cup brown sugar

Slit the dried chiles lengthwise and remove and discard seeds and veins. Tear into flat pieces. Heat 1/4 cup of the oil in a large heavy skillet. Toast the chiles 1 or 2 minutes per side, until browned but not burnt. With a slotted spoon, transfer the chiles to a bowl. Pour in enough boiling water to cover and set aside to cool. When cool, transfer chiles along with 1/2 cup of their liquid to a blender. Puree until smooth in batches, adding a little more liquid as necessary and adding the chipotle to the last batch. Transfer to a bowl and set aside.

Meanwhile, combine the roasted tomatoes and chocolate in a large bowl. Break up tomatoes with a spoon and set aside.

Place the sesame seeds in a large, dry skillet over low heat and briefly toast until golden, shaking the pan occasionally. Reserve half the toasted sesame seeds for garnish and transfer the remaining half to the tomato mixture.

In the same skillet, heat 1/4 cup of the oil over medium heat. Add almonds and fry, stirring occasionally, until well-browned. With a slotted spoon, transfer to the tomato mixture.

Add the onion to the same skillet and sauté until golden. Add the garlic and sauté for 1 minute longer. Stir in the cinnamon, coriander, cloves, allspice, and pepper and cook 2 minutes longer. Add the raisins and cook for 1 minute more. Transfer to the tomato mixture.

Add another 1/4 cup of the oil to the same skillet. Add the tortillas and bread and fry, stirring occasionally, until well-browned. Transfer to the tomato mixture and mix well.

In a blender or food processor, combine 1/4 of the tomato mixture with 1/2 cup of the chicken or turkey broth. Pulse to break down and puree until smooth. Repeat, working in batches, until all of the sauce is pureed.

Heat the remaining 1/4 cup of oil in an 8-quart Dutch oven or heavy casserole over medium-high heat. Season the turkey with salt and pepper and brown about 4 minutes per side. Transfer to a plate and reserve.

Pour off the fat from the Dutch oven, leaving a thin coating on the bottom. Pour in the chile puree and cook, stirring and scraping the bottom, until thick and dark, about 5 minutes. Pour in the tomato mixture and cook until thickened, 7 to 10 minutes. Add 5 cups of the chicken or turkey broth. Bring to a simmer and cook, partially covered and stirring occasionally, 30 to 45 minutes. Stir in the salt and sugar and thin the sauce, if necessary, with remaining broth.

Preheat the oven to 350 degrees F.

Place the browned turkey over the simmering sauce. Cover and transfer to over. Bake until turkey is tender, about 2 hours. Remove from oven and spoon off and discard fat from the top.

Serve in casserole or lift out turkey and remove skin and bones, tearing the meat into chunks. Return meat to the sauce. Sprinkle reserved sesame seeds over top as garnish.

*To Roast Tomatoes: Preheat the broiler. Place tomatoes on a baking tray. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.