Turkey in Almond Mole

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole

Course Main
Cuisine Mexican


  • 3 lbs turkey breast or thighs
  • 2 dried ancho chiles
  • 1/4 cup canola oil
  • 1 dried red chile hot
  • 1 onion peeled and chopped
  • 1 cup almonds blanched
  • fine sea salt
  • 1/2 tsp organic ground black pepper
  • 5 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 3 cups Tomatoes peeled and chopped (about 3 cups)
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic ground cloves
  • 1 tbsp red wine vinegar
  • 2 cups chicken stock
  • 1/4 cup sesame seeds as needed
  • tortillas


  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.