Turkey in simple red mole from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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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

  • paisleymonsoon on December 28, 2020

    TASTING NOTES: I've had mole several restaurants & Mexican homes. This really fell short for me. It didn't seem rich enough, I didn't like the crunch of the ground almonds, & I could taste the toasted bread too strongly in the sauce. Also, it was more like soup. PREP NOTES: This dish took a ridiculous amount of time. So many things have to be pre-cooked before blending: roasted garlic; blanched, peeled, toasted almonds; toasting bread; & fried onions. The prep took an hour+. COOKING NOTES: My dried chilis turned out to be too hot, so I added 4 teaspoons of chili pepper instead. I also didn't realize there were supposed to be 2 separate mixtures going on, so I blended everything together before cooking. I can't imagine it really mattered. I also added in black beans (for my vegetarian) and pre-cooked leftover turkey, so I skipped the last step of adding mole sauce to baking turkey. SERVING NOTES: I served this dish with cornbread muffins since I didn't have any corn tortillas.

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