Roasted Turkey with Mole Sauce

I love Mole. But one thing about this sauce is, if you ask 10 people for their recipe you’ll get 10 different ones. I don’t really know much about the history of this sauce or why there are so many versions of it out there but I love it with poultry or Pork. Last night I roasted a turkey breast, sliced it and served it with this sauce on the side.

Mole

1 medium red onion
2 corn tortillas
1/3 cup chopped pitted prunes
1/2 cup red wine
1/4 cup slivered almonds
2 Tbsp toasted sesame seeds
1/2 tsp. ground coriander
2 chipotle chiles (canned) with a teaspoon of the adobo sauce
(you can freeze the rest for later use)
1 tsp ground cinnamon
2 Tbsp unsweetened cocoa powder
1 Tbsp olive oil

Put all of these ingredients in a food processor or a high speed blender and puree until smooth.

In a 4 quart saucepan, heat 1 Tbsp olive oil, add the puree and cook a little to blend the flavors.

Add: 1 can (14oz) tomato sauce
a sprinkling of garlic powder
salt to taste
1 Cup chicken stock

Stir together and either transfer the mixture back to the blender or food processor, in batches or use an immersion blender to make the sauce as smooth as you can get it. If the mixture is still hot, you’ll need to vent the top of the blender or food processor so it doesn’t expand and pop the lid off or slosh out.

Return the sauce to the pan (I washed the pan out first so it would all be very smooth) and turn to low/medium, just so it barely simmers.

Check seasonings. I needed more salt so I kept adding it until it tasted right. I also needed a little more sweetness in this sauce so I added almost 1/4 cup of honey to balance the flavors. What you‘re looking for is spice/sweet/salt and a lot of depth of flavor and it should be the consistency of heavy cream

It looks like a lot of work but it was really easy. Most of it just goes into the blender before it simmers on the stove.