Classic Red Mole with Turkey

Name: Classic Red Mole with Turkey
Ingredients: 5 ounces (3 medium) tomatillos, husked and rinsed; 1/2 cup (about 2 1/2 ounces) sesame seeds; About 1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary; 6 medium (about 3 ounces total) dried mulato chiles, stemmed and seeded; 3 medium (about 1 1/2 ounces total) dried ancho chiles, stemmed and seeded; 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded; 4 garlic cloves, peeled; A scant 1/2 cup (about 2 ounces) unskinned almonds; 1/2 cup (about 2 ounces) raisins; 1 whole (about 4 pounds) boneless turkey breast with skin on, the two halves cut apart, any netting removed (some brands sell individual turkey breast as a 2-pound roast—you’ll need two of them); Salt; 1/2 teaspoon ground cinnamon, preferably Mexican canela; 1/4 teaspoon teaspoon black pepper, preferably freshly ground; 1/4 teaspoon anise seed, preferably freshly ground (optional); A scant 1/8 teaspoon cloves, preferably freshly ground; 1 slice firm white bread, darkly toasted and broken into several pieces; 1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped; 4 to 5 tablespoons sugar; Sprigs of watercress or fresh flatleaf parsley, for garnish

www.rickbayless.com

Classic Red Mole with Turkey - Rick Bayless | Serves 8, perfect for leftovers. Enjoy authentic mole with turkey from Frontera Grill.

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Ingredients

5 ounces (3 medium) tomatillos, husked and rinsed
1/2 cup (about 2 1/2 ounces) sesame seeds
About 1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
6 medium (about 3 ounces total) dried mulato chiles, stemmed and seeded
3 medium (about 1 1/2 ounces total) dried ancho chiles, stemmed and seeded
5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded
4 garlic cloves, peeled
A scant 1/2 cup (about 2 ounces) unskinned almonds
1/2 cup (about 2 ounces) raisins
1 whole (about 4 pounds) boneless turkey breast with skin on, the two halves cut apart, any netting removed (some brands sell individual turkey breast as a 2-pound roast—you’ll need two of them)
Salt
1/2 teaspoon ground cinnamon, preferably Mexican canela
1/4 teaspoon teaspoon black pepper, preferably freshly ground
1/4 teaspoon anise seed, preferably freshly ground (optional)
A scant 1/8 teaspoon cloves, preferably freshly ground
1 slice firm white bread, darkly toasted and broken into several pieces
1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
4 to 5 tablespoons sugar
Sprigs of watercress or fresh flatleaf parsley, for garnish