Mole De Guajolote (Turkey in Mole Sauce)

Mole de guajolote is one of Mexico’s most celebrated dishes, and this version builds the sauce from three different dried chilies: ancho, mulato, and pasilla. Each brings something different. Anchos add sweetness, mulatos contribute a smoky depth, and pasillas bring a sharp, fruity heat.

The sauce gets its complexity from layers that have no business working together but absolutely do: toasted sesame seeds, peanuts, chocolate, cinnamon, cloves, star anise, and a fried tortilla that thickens everything when ground into the paste. Frying the ground mixture in lard for a few minutes before adding water deepens the flavor even further.

Turkey pieces get stewed until tender in their own broth, then simmered in the finished mole. The sauce should coat the meat in a thick, dark, glossy layer.

Chef Tips

• Remove the veins and seeds from the dried chilies after soaking. They add harsh bitterness that overpowers the nuanced flavors.
• Toast the sesame seeds and peanuts until fragrant before grinding. Raw nuts taste flat in mole.
• Use Mexican chocolate (like Ibarra) if you can find it. It contains cinnamon and sugar that complement the chili blend.
• If the sauce gets too thick during the final simmer, thin it with turkey broth, not water. Water dilutes; broth enriches.

Variations

• Use chicken pieces instead of turkey for a more accessible weeknight version.
• Add a tablespoon of raisins to the sauce for a touch of fruity sweetness.
• Serve over rice or with warm corn tortillas for scooping.