Mole Poblano Turkey Dinner

Ingredients

• 2 pounds Turkey breast, roasted and sliced
• 4 pieces Dried Ancho chiles, stemmed and seeded
• 3 ounces Mexican chocolate, chopped
• 4 cups Chicken or turkey stock
• 1 large White onion, chopped
• 4 cloves Garlic cloves, minced
• 0.25 cup Toasted sesame seeds
• 0.5 cup Almonds, slivered and toasted
• 0.25 cup Raisins
• 1 piece Cinnamon stick
• 3 tablespoons Lard or vegetable oil
• 1 medium Plantain, sliced and fried(optional)

Instructions

1. 1

   Toast the dried chiles in a dry skillet until fragrant, then soak in hot water for 20 minutes until soft.

2. 2

   In the same skillet, sauté the onions and garlic in oil until translucent and slightly browned.

3. 3

   Blend the soaked chiles, onions, garlic, almonds, sesame seeds, raisins, and fried plantain with 1 cup of stock until completely smooth.

4. 4

   Heat the remaining oil in a large pot and pour in the blended paste, frying it for 5 minutes while stirring constantly.

5. 5

   Whisk in the remaining stock, Mexican chocolate, and cinnamon stick; simmer on low heat for 45 minutes until thickened.

6. 6

   Remove the cinnamon stick and season the sauce with salt and a touch of sugar if needed.

7. 7

   Gently place the sliced turkey into the mole sauce to warm through for 10 minutes.

8. 8

   Serve the turkey topped with extra sauce and a garnish of toasted sesame seeds alongside Mexican rice.