Ingredients
- 2 pound boneless skinless turkey breast cut into “turkey tenders”
- 1 medium yellow onion, peeled and quartered
- 6 cloves garlic, peeled and smashed
- 1 sprig fresh oregano
- ¼ cup packed chopped cilantro
- Mexican rice, accompaniment
- Chopped cilantro leaves, for garnish
- corn tortillas on the side
Mole Sauce Ingredients
- 8 ancho (dried poblano) chilies, stemmed and seeded
- 4 pasilla chilies
- 1 quart chicken stock
- 5 tablespoons Chipotle Infused Extra Virgin Olive Oil
- 4 tablespoons pumpkin seeds
- 1 medium yellow onion, diced
- 3 cloves garlic, crushed
- 1/2 cinnamon stick, broken into pieces
- 3 black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 corn tortilla, torn into small pieces
- 1/3 cup Dark Chocolate Balsamic Vinegar
- 3/4 teaspoon salt
Directions
- In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro.
- Cover with water by 2 inches and bring to a boil.
- Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.
- Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes.
- Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender.
- Puree the mixture, adding poaching liquid as necessary, to consistently blend.
In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Infused Olive Oil over medium-high heat. - Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies.
- Heat 1 tablespoon of the oil in the pan over medium heat.
- Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes.
- Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes.
- Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes.
- Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste.
- To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes.
- Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil.
- Reduce the heat, and cook, stirring, to incorporate.
- Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks.
- Remove from the heat and adjust the seasoning, to taste.
- To serve, spoon the rice into the center of a large platter.
- Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.