Turkey in mole poblano from Saveur Magazine, November 2010 (#133) (page 94) by Rick Bayless

  • sesame seeds
  • almonds
  • bay leaves
  • white bread
  • cinnamon sticks
  • whole cloves
  • garlic
  • canola oil
  • onions
  • tomatoes
  • black peppercorns
  • raisins
  • corn tortillas
  • chicken stock
  • aniseed
  • tomatillos
  • turkey breast
  • pumpkin seeds
  • Mexican chocolate
  • ancho chiles
  • guajillo chiles
  • pasilla chiles
  • raw peanuts
  • dried thyme
  • dried marjoram

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

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

  • Shelmar on November 24, 2020

    Time consuming. I did parts on three days, about 7-8 hours of time. This made a lot of mole compared to what I needed. Could have used a 12 quart pan. Ok, but since I have made better Bayless moles before, I am unlikely to make this again. On a positive note, the leftovers made the best Turkey mole enchiladas!

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