We like to add an international twist to our Thanksgiving “day after meal,”: Mexican’s national dish Mole Poblano.
Thanksgiving is a national holiday steeped in tradition. Families gather over time-honored recipes and express their gratefulness for many aspects of their lives. The day after Thanksgiving is often filled with football, shopping, and of course, leftovers.
We like to add an international twist to our “day after meal,” and this year is no exception. Mexico’s national dish, Mole Poblano, is a chocolatey chili sauce that brings the heat and the sweet and pairs perfectly with your next day bird. Try our Turkey Mole Poblano recipe below!
– 1 dozen medium dried chiles (we recommend a mix of mulato, ancho, pasilla and chipotle)
– 5 Tbsp vegetable oil
– 1/2 cup coriander seeds
– 1/2 cup sesame seeds
– 1/4 teaspoon cinnamon
– 1 teaspoon cloves
– 5 garlic cloves, peeled
– 1/2 cup raisins
– 1/2 cup peanuts
– 1/2 cup almonds
– 1 1/2 ounces Mexican chocolate cut in bite-sized pieces
– 4 tablespoons sugar
– 2 quarts chicken broth
– Salt and pepper
– Water
- Remove the seeds and stems from the chiles. Heat the oil in a saute pan and fry the chiles on both sides. Put the chiles into a bowl of water, and let sit for 2-3 hours.
- Puree the chiles in a blender, with a few tablespoons of water until smooth. Cook the chili puree over medium heat for 10 minutes. Set aside.
- In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
- Put 3 tablespoons of oil in the same saute pan and cook the raisins for a few minutes. Add the almonds and peanuts and fry until browned. Transfer the contents of the pan to a blender and puree together into a smooth paste. (Add a couple of tablespoons of chicken broth if needed for blending).
- Add the mixture to the chile sauce and cook for 4-5 minutes, stirring continuously. Add the Mexican chocolate pieces to the mixture. Continue cooking the mole for 15 more minutes. Add the sugar and broth, and continue cooking for 45 minutes. Add salt and pepper, if needed (and we always like a bit of extra chocolate, to taste!).
- Pour over your heated leftover turkey.
Enjoy your meal! Please share your photos of your Mole Poblano on Instagram and do not forget to tag Lingo Tours in it.
