Entree: Mexico – Guerrero (Pacific Coast Mexico) – Mole Rojo de Guajolote (Red Turkey Mole)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 35 min

Ingredients

- 4 bone-in turkey leg/thigh portions, approx. 12 oz (340 g) each (total ≈ 3 lb / 1.36 kg)
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 6 cups (1.4 L) low-sodium chicken broth, divided
- 2 tsp (10 g) fine salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper

Mole chiles and produce:
- 4 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried pasilla or mulato chiles, stems and seeds removed
- 2 dried árbol chiles (optional for heat)
- 3 medium Roma tomatoes, about 10 oz (280 g)
- 1 medium white onion, halved and roasted, about 8 oz (225 g)
- 4 garlic cloves, unpeeled and roasted
- 1 ripe plantain, peeled and sliced lengthwise (or 1 small ripe banana)
- 2 corn tortillas (or 2 slices stale bolillo), torn into pieces

Nuts, seeds, spices and aromatics:
- 1/4 cup (35 g) raw almonds, toasted
- 2 tbsp (15 g) sesame seeds (ajonjoli), toasted, plus additional for garnish
- 2 tbsp (20 g) raw peanuts or pumpkin seeds, toasted (optional)
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 tsp (2 g) whole black peppercorns
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) ground cloves
- 1/4 cup (30 g) stale toasted bread or 2 additional torn corn tortillas (for body), toasted

Sweetening, finishing and garnish:
- 1 tbsp (15 g) piloncillo grated or packed brown sugar
- 1 oz (28 g) Mexican chocolate or unsweetened dark chocolate (min. 55% cacao)
- 1 tbsp (15 ml) apple cider vinegar or white vinegar
- Fresh cilantro sprigs (optional)
- Toasted sesame seeds for garnish

Accompaniments:
- 1 1/2 cups (280 g) long-grain white rice, uncooked
- 3 cups (720 ml) water or chicken broth for rice
- 12 corn tortillas, warmed

Instructions

Short Description:
A rich, deep red mole made with a complex blend of dried chilies, toasted seeds and nuts, roasted tomatoes and spices, finished with a touch of chocolate and simmered with bone-in turkey. Served with white rice and warm corn tortillas for a complete main-course meal.

Regional Notes:
The Guerrero version emphasizes a balanced mix of guajillo, ancho and pasilla/negro chiles, toasted sesame and almonds, and a modest amount of Mexican chocolate, producing a fragrant, slightly sweet and earthy red mole. Compared with Puebla or Oaxaca moles, this Pacific-coast variant often adds fried plantain or stale tortilla for body and leans toward a brighter, chile-forward profile with coastal ingredients and simpler spice use.

1. Prepare the turkey: pat turkey pieces dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown turkey on all sides, working in batches if needed, about 4–6 minutes per side. Transfer browned turkey to a plate.
2. Brown and simmer turkey: Add 2 cups (480 ml) of the chicken broth to the pot, scraping up browned bits. Return turkey to the pot, bring to a simmer, cover, and cook gently for 30–35 minutes until just cooked through but still slightly underdone (internal temp ~155–160°F / 68–71°C). Remove turkey and set aside; reserve cooking liquid. (It will finish cooking in the mole.)
3. Toast chiles: While turkey simmers, heat a dry skillet over medium heat. Lightly toast ancho, guajillo, pasilla/mulato and árbol chiles one at a time, about 10–20 seconds per side, until aromatic but not burned. Transfer to a bowl, cover with hot water and soak 20 minutes until pliable. Drain and pat dry.
4. Roast tomatoes, onion and garlic: On a hot comal or in the same skillet, roast the Roma tomatoes and onion halves and the unpeeled garlic cloves, turning until blackened in spots and softened (8–12 minutes). Peel garlic when cool.
5. Toast nuts, seeds and bread: In the skillet, toast almonds, sesame seeds, and peanuts/pumpkin seeds until golden and fragrant, about 3–4 minutes. Toast torn corn tortillas or bread until crisp. Remove and set aside.
6. Fry plantain and tortillas for body: In a small frying pan, heat 1–2 tbsp (15–30 ml) oil and fry the plantain slices until golden and caramelized, about 2 minutes per side. Lightly fry the torn tortillas or bolillo if using for extra richness; drain on paper towel.
7. Blend the mole: In a blender, combine soaked chiles, roasted tomatoes, roasted onion, peeled garlic, toasted nuts and seeds, fried plantain, toasted tortillas/bread, cinnamon stick, peppercorns, cumin seeds, ground cloves, piloncillo (or brown sugar) and 1–2 cups (240–480 ml) of reserved chicken broth. Blend in batches to a very smooth paste, adding more broth a little at a time to reach a thick but pourable consistency.
8. Strain for smoothness (optional but traditional): Push the blended mole through a fine mesh sieve into a bowl, using the back of a spoon to extract as much smooth sauce as possible; discard solids left in the sieve.
9. Cook the mole sauce: In the Dutch oven used for the turkey, heat 1 tbsp (15 ml) oil over medium heat. Pour in the strained mole paste and cook, stirring, for 5–8 minutes to remove raw flavors. Add additional reserved broth to reach a sauce the consistency of heavy cream to a thin gravy (about 2–3 cups / 480–720 ml total liquid), stirring to combine.
10. Finish sauce with chocolate and season: Add the chocolate and vinegar to the mole, stir until melted and incorporated. Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly. Taste and season with remaining salt and pepper; add more piloncillo or a pinch of salt if needed.
11. Finish cooking turkey in mole: Return browned turkey pieces to the mole sauce, nestling them so they are mostly covered. Simmer gently, partially covered, for 25–35 minutes until turkey is fully cooked through and tender (internal temp 165°F / 74°C). Baste occasionally with sauce.
12. Cook the rice: While the turkey finishes, rinse rice until water runs clear. In a medium saucepan, bring 3 cups (720 ml) water or broth to a boil, add 1 tbsp (15 ml) oil and 1/2 tsp (2.5 g) salt, stir in rice, reduce heat to low, cover and simmer 15–18 minutes until tender. Fluff with fork.
13. Warm tortillas: Warm corn tortillas on a comal or in a dry skillet until pliable, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes.
14. Serve: To plate, spoon a bed of rice, place a turkey portion on top or to the side and ladle ample mole rojo over the turkey. Garnish with toasted sesame seeds and cilantro sprigs if desired. Serve with warm corn tortillas and remaining mole on the side.
15. Notes on leftovers: Mole deepens in flavor after a day; store sauce and turkey together refrigerated up to 3 days or freeze portions for longer storage. Reheat gently over low heat, adding a splash of broth if needed.