There’s something truly special about the rich, complex flavors of Oaxacan Turkey Mole Poblano. Picture this: the enticing aroma of dried chiles, mixed with the sweetness of ripe fruit and the warmth of aromatic spices wafting through your kitchen. A dish steeped in tradition, mole poblano transforms everyday leftovers into a culinary masterpiece.
When I first discovered the magic of this iconic Mexican sauce, it quickly became a go-to recipe in my home, especially after holiday feasts filled with succulent Oaxacan Chile Rubbed Roast Turkey. Not only is this sauce a fantastic way to repurpose leftovers, but it’s also an expression of love and comfort, perfect for warm family gatherings or cozy evenings.
Let’s explore how to create this velvety chocolate sauce that’s bursting with flavor and is bound to impress even the pickiest eater. Get ready to elevate your weeknight meals and embrace the heartwarming essence of homemade Mexican cuisine with Oaxacan Turkey Mole Poblano!
Why is Oaxacan Turkey Mole Poblano so special?
Rich flavors: This authentic sauce brings together the unique essence of dried chiles, sweet fruits, and velvety chocolate, creating a taste that dances on your palate.
Time-saving: Perfect for utilizing leftover turkey, this recipe transforms holiday remnants into an exquisite main dish without the hassle.
Versatile: Enjoy it with rice, beans, or even over grilled meats, making it a meal that fits any occasion.
Make-ahead friendly: Prepare your mole in advance; it stores well in the fridge or freezer, allowing busy cooks to plan ahead easily.
Crowd-pleaser: Its gourmet allure is sure to impress family and friends, ensuring your gatherings are filled with compliments and requests for seconds!
Oaxacan Turkey Mole Poblano Ingredients
For the Mole Sauce
- Dried Mulato Chiles – Adds deep, smoky flavor; can be substituted with dried pasilla chiles for a different taste.
- Dried Ancho Chiles – Provides sweetness and mild heat; dried guajillo can work as a substitute if needed.
- Chipotle Chile (canned with adobo sauce) – Brings rich, smoky spice to the mole; use a dried chipotle if fresh options are limited.
- Onions – Adds sweetness and depth to the sauce; opt for yellow onions for the best flavor outcome.
- Tomatoes – Contribute acidity and sweetness; canned tomatoes can be a quick alternative to fresh ones.
- Tomatillos – Infuse a tart flavor that brightens the sauce; if unavailable, green tomatoes are a suitable substitution.
- Corn Tortillas – Thicken the mole and add a hint of corn flavor; flour tortillas can be used if preferred.
- Sesame Seeds – Offers nuttiness and texture; sunflower seeds can serve as a substitute for a different twist.
- Roasted Almonds & Peanuts – Contributes richness; feel free to adjust amounts based on your preference or omit for a nut-free version.
- Garlic – Enhances overall flavor; no effective substitute, but garlic powder will suffice in a pinch.
- Oranges – Add both sweetness and acidity to balance flavors; lemon or lime are alternatives for a tangy touch.
- Plantain – Introduces sweetness and texture; bananas can be a backup option, though the flavor will vary slightly.
- Raisins – Impart natural sweetness; currants can be swapped in if you desire.
- Ground Cinnamon – Adds warmth and depth; while no substitute is recommended, other warm spices can be explored, like nutmeg or allspice.
- Chicken Broth – Acts as the cooking liquid; vegetable broth is a great alternative for a vegetarian version.
- Mexican Chocolate – Essential for authentic Oaxacan Turkey Mole Poblano flavor; dark chocolate will work, but may lack complexity.
For Serving
- Cooked Turkey – Perfect for utilizing your leftover turkey from previous meals and making every bite delightful.
How to Make Oaxacan Turkey Mole Poblano
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Prep: Preheat your grill or oven to 450°F. Char the onions, tomatoes, and tomatillos, either on the grill or under the broiler, for about 20 minutes until nicely charred and softened.
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Soak Chiles: Remove the stems and seeds from the dried mulato and ancho chiles. Soak them in boiling water for 20 minutes to rehydrate them and unlock their delicious flavors.
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Puree Vegetables: In a blender, combine the charred vegetables with garlic, oranges, plantain, raisins, and chicken broth. Blend until the mixture is smooth and velvety—this will form the base of your mole.
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Blend Chiles: Drain the softened chiles and add them to the blender along with the chipotle chile and a splash of soaking liquid. Blend again until smooth, then strain this mixture into the pot with the vegetable puree.
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Toast Nuts and Tortillas: In a skillet, toast the sesame seeds, almonds, peanuts, and your choice of spices. Once fragrant, puree with the remaining tortillas and broth before adding them to the mole base.
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Simmer: Stir in additional chicken broth as needed and bring the mole to a gentle simmer. Allow it to cook for about 2 hours, then stir in the Mexican chocolate and season with salt to taste before serving.
Optional: Serve with a sprinkle of sesame seeds or freshly chopped cilantro for added color and flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Oaxacan Turkey Mole Poblano
Fridge: Store leftover mole in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stovetop, adding a splash of broth if it thickens.
Freezer: Freeze Oaxacan Turkey Mole Poblano in portion-sized containers for up to 4 months. Ensure they are well-labeled with the date for easy tracking.
Thawing: To thaw, place the frozen mole in the refrigerator overnight. Reheat on low heat, stirring frequently to maintain its smooth, velvety texture.
Make-Ahead Option: This rich sauce can be prepared ahead of time, making it a perfect dish for busy weeks while still offering that homemade love.
Expert Tips for Oaxacan Turkey Mole Poblano
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Make Ahead Magic: Prepare your mole a day in advance. The flavors meld beautifully as it rests, enhancing your Oaxacan Turkey Mole Poblano’s richness.
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Taste Testing: Before serving, always taste the mole and adjust seasoning. A pinch more salt or chocolate can elevate your dish to a whole new level.
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Consistent Texture: Blend the vegetable mixture until completely smooth. A well-pureed sauce will ensure your Oaxacan Turkey Mole Poblano has that velvety consistency.
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Chili Control: Adjust spiciness according to your taste buds. If you’re feeling adventurous, add more chipotle or fresh hot peppers for a deeper kick.
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Storage Insights: When freezing, portion out the mole into smaller containers. This way, you can easily thaw just what you need for future meals, reducing waste.
What to Serve with Oaxacan Turkey Mole Poblano?
Imagine layering your table with vibrant colors and enticing aromas, creating a feast that tantalizes the senses.
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Fluffy White Rice: Serves as a neutral base to soak up that luscious mole sauce, providing a comforting companion for the bold flavors.
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Crispy Tortilla Chips: Their salty crunch adds texture and a fun element for scooping up the mole, making every bite delightful.
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Mexican Street Corn: The creamy, tangy elote complements the richness of the mole with its fresh sweet corn flavors and zesty lime.
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Black Beans: Their earthy taste enhances the overall meal, while adding protein and a beautiful contrast to the savory mole.
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Grilled Vegetables: Seasoned and charred, they bring a burst of color and smokiness that balances the mole’s richness beautifully.
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Chilled Cerveza: A cold Mexican beer washes down the meal perfectly, refreshing your palate between bites of that decadent sauce.
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Dark Chocolate Mousse: End the meal with a rich yet light dessert, echoing the chocolate notes in the mole for a seamless experience.
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Margarita: A classic lime margarita can enhance the dinner vibe and add a zesty contrast to the savory flavors on your plate.
Embrace the warmth of family gatherings and turn leftover turkey into a culinary celebration with this exceptional pairing!
Oaxacan Turkey Mole Poblano Variations
Embrace the art of customization with these delightful twists, enhancing the flavors and textures of your Oaxacan Turkey Mole Poblano.
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Spicy Boost: Add more chipotle or fresh hot peppers to the mole for an extra kick that will awaken your taste buds. Don’t shy away from heat—embrace it for added depth!
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Chocolate Swap: Experiment with different varieties of chocolate, such as semi-sweet or even white chocolate, to play with sweetness and richness. Each choice brings a unique character that can transform your mole experience.
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Nut-Free Version: For a nut-free alternative, omit the almonds and peanuts altogether. Instead, use pumpkin seeds to maintain that nutty flavor without the allergens.
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Fruit Fusion: Try incorporating dried apricots or figs instead of raisins for a fruitier, more complex flavor profile. This can introduce a delightful sweetness that pairs wonderfully with the savory elements.
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Vegetarian Twist: Substitute the chicken broth with vegetable broth and showcase a plant-based version that’s still rich and satisfying. Keep the other flavors intact for a dish everyone can enjoy.
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Herb Infusion: Add fresh herbs such as cilantro or parsley to the mole just before serving. This brightens up the dish and introduces a freshness that cuts through the richness.
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Texture Variety: For an added crunch, top the mole with crispy fried onions or tortilla strips just before serving. This contrast in texture makes each bite an adventure!
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Citrus Zest: Enhance the citrus notes by zesting a lime or orange over the finished mole. The fresh brightness will elevate the flavor and add an inviting aroma to your dish.
Make Ahead Options
Preparing Oaxacan Turkey Mole Poblano in advance is a fantastic way to save time and enjoy its rich flavors even on the busiest nights! You can make the mole sauce up to 3 days ahead and store it in the refrigerator, or freeze it for up to 4 months. To do this, complete all the steps until simmering, then cool it down before transferring it to an airtight container. When you are ready to enjoy, simply reheat the sauce gently on the stove, adding a splash of chicken broth if it thickens too much. This way, you’ll have a restaurant-quality dish at your fingertips, just as delicious and full of warmth!
Oaxacan Turkey Mole Poblano Recipe FAQs
What types of chiles should I use for Oaxacan Turkey Mole Poblano?
Absolutely! You want to include dried mulato and ancho chiles, as they provide that authentic smoky and sweet flavor profile. If you can’t find mulato chiles, dried pasilla chiles are a great substitute. For a touch of heat, don’t forget the chipotle in adobo sauce!
How can I store leftover Oaxacan Turkey Mole Poblano?
You can keep your leftover mole in an airtight container in the fridge for up to one week. Just reheat it on the stovetop gently, and if it seems a bit thick, feel free to add a splash of chicken broth to loosen it up a bit.
Can I freeze Oaxacan Turkey Mole Poblano, and if so, how?
Definitely! To freeze, portion out the mole into airtight containers, ensuring that you label and date them so you know when they were made. It should maintain its quality for up to four months in the freezer. When you’re ready to use it, just thaw it in the fridge overnight and reheat on low heat, stirring occasionally to keep that velvety texture.
What should I do if my mole is too thick or too thin?
If your mole turns out too thick, that’s an easy fix! Just stir in some additional chicken broth until you reach your desired consistency. On the flip side, if it’s too thin, you can simmer it a bit longer to reduce the liquid and thicken it up, or add more crushed tortillas to help absorb some of the moisture.
Are there any allergy considerations for making Oaxacan Turkey Mole Poblano?
Great question! If you’re making this dish for someone with nut allergies, simply omit the roasted almonds and peanuts, as those contribute richness but are not essential for the flavor. Always remember to double-check the ingredients of your chocolate, as some may contain allergens as well.
Can I make Oaxacan Turkey Mole Poblano ahead of time?
Absolutely! In fact, making it a day in advance enhances the flavors as they meld together. Simply prepare the mole, store it in the fridge, and it’ll be ready to serve when you need it. When reheating, just add a splash of broth to maintain that delicious texture and flavor.
Transform Leftover Turkey with Oaxacan Mole Poblano Bliss
Ingredients
Equipment
Method
- Preheat your grill or oven to 450°F. Char the onions, tomatoes, and tomatillos for about 20 minutes until nicely charred and softened.
- Remove stems and seeds from the dried mulato and ancho chiles. Soak them in boiling water for 20 minutes.
- In a blender, combine charred vegetables with garlic, oranges, plantain, raisins, and chicken broth. Blend until smooth.
- Drain the softened chiles and add them to the blender along with the chipotle chile. Blend again until smooth, then strain into the pot with the vegetable puree.
- In a skillet, toast the sesame seeds, almonds, peanuts, and spices. Once fragrant, puree with remaining tortillas and broth.
- Stir in additional chicken broth and bring the mole to a gentle simmer. Cook for about 2 hours, then stir in the Mexican chocolate and season with salt.