Turkey Mole Sauce Recipe | Epicurious

Ingredients

• 1 (15-ounce) can chopped tomatoes, drained
• 1 small, firm white roll, toasted and torn into small pieces
• 3 ounces Mexican chocolate (such as Ibarra), chopped
• 1/4 cup sesame seeds, toasted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon whole coriander seeds, toasted
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• About 1/2 cup vegetable oil
• 16 dried mulato chiles, stemmed, seeded, and deveined (about 8 ounces)
• 6 pasilla chiles, stemmed, seeded, and deveined (about 2 ounces)
• 4 ancho chiles, stemmed, seeded, and deveined (about 3 ounces)
• 1/2 cup whole almonds
• 1/2 cup raisins
• 1 small onion, roughly chopped
• 2 cloves garlic, sliced
• 2 cups Quick Turkey Stock
• 1 chipotle chile (canned, from 1 can chipotle chiles in adobo sauce; reserve sauce and remaining chiles for another use)
• 1 tablespoon (packed) dark brown sugar
• 1 1/4 teaspoons kosher salt