Braised turkey in Telolopan red mole (Guajalote en mole Teloloapense) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 277) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic white rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bolillo rolls for white bread, vegetable oil for lard, Spanish peanuts for peanuts, and turkey broth for chicken broth. See recipe for variations.

  • lorloff on December 11, 2021

    We had a chef from Mexico stay at the house and she brought black mole paste she had made with her. I used that as the base and followed the instructions from this recipe to cook a fresh turkey breast in the Mole. I have made this recipe from scratch in the past with great success. It came out beautifully. I agree with rutabaga making it from scratch is a lot of work but worth it. When you are using mole paste from Mexico it is 200 grams to 750 home made chicken stock. This time I used roasted turkey stock.

  • Rutabaga on December 08, 2014

    I made this recipe again one week later, this time converting it to a chili for a chili party I attended. The mole works great as is for a chili base - I just added cooked pinto beans and shredded chicken from two four-pound roasted chickens (I also made stock from the chicken carcasses after roasting them and used that in the mole). This time I used lard, anise, and marjoram, but still no avocado leaf or pit. I also substituted additional peanuts and pepitas in place of the almonds to accommodate a nut allergy. For toppings, I offered cotija, Mexican crema, and chopped cilantro - all highly recommended. The chile won the "tastiest chili" award at the party, but be warned that it's a full day's work to make it!

  • Rutabaga on November 27, 2014

    I had heard making mole was "a lot of work", but until I made this dish, I didn't fully understand the truth of this statement. Around four hours of hands-on work went into this mole, and that doesn't include the simmering or braising time. All in all, plan on around seven hours from start to finish if you make this in one day. Fortunately, it's wonderful make-ahead dish (one that can be made in stages), with versatile ways to use both turkey and sauce as leftovers. And for those who love to cook, it really is fun to make and will give you a depth of flavor that can't be found by taking shortcuts. I used vegetable oil instead of lard, substituted fennel seeds for the avocado leaf/anise, used oregano instead of marjoram, and left out the avocado pit, but otherwise stuck closely to the recipe. Next time, I hope to make the effort to find the ingredients I was missing for this batch, especially lard. That, and a rich chicken stock, would really put this over the top.

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