Table of Contents

Pavo Mole: A Taste of Ancient Mexico

The first time I tasted mole, I was completely overwhelmed. It wasn’t just a sauce; it was an experience. A complex tapestry of flavors unfolded with each bite – the subtle sweetness of chocolate, the earthy warmth of chiles, and the unexpected crunch of sesame seeds. I remember thinking, “This isn’t just food; it’s history on a plate.” That moment ignited my passion for Mexican cuisine and inspired me to explore the depths of this culinary art form. And no mole is as comforting and rich as a Pavo Mole, a deeply flavorful turkey simmered in this ancient sauce.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 35 minutes
Servings: 6
Yield: About 8 cups of mole sauce, plus 6 turkey pieces
Dietary Type: Gluten-Free (check chocolate label), Dairy-Free (check chocolate label)

Ingredients

3 small dried pasilla peppers
3 small dried mulato chiles (see note)
1 1/2 cups boiling water
1/4 cup sesame seeds
4 whole cloves
1 whole cinnamon stick (1-inch piece)
1/4 teaspoon whole coriander seed
1/8 teaspoon anise seed
1/4 cup vegetable oil
1/4 cup whole almonds, unblanched
1/4 cup raisins
6 turkey legs (about 3 pounds) or 6 turkey thighs (about 3 pounds)
1/4 teaspoon salt
1/2 cup white onion, coarsely chopped
2 garlic cloves
1 tablespoon tomato paste
1 1/2 ounces Mexican chocolate (I use Ibarra brand)
1 cup fresh turkey broth
Fresh cilantro, for garnish

Note: Dried mulato chiles can sometimes be difficult to find. If unavailable, substitute with dried ancho chiles.

Equipment Needed

Heavy skillet (cast iron recommended)
Medium bowl
Blender
Electric spice grinder
12-inch skillet with lid
Slotted spoon
Paper towels

Instructions

Prepare the Chiles: Toast the dried chiles in an ungreased heavy skillet over medium heat. Place the chiles on the skillet in a single layer. Cook for 1 to 3 minutes, until the color changes slightly (do not burn) and the chiles become fragrant but not harsh smelling. As they toast, press down on them with a spatula, and turn them occasionally. Set aside to cool.
Once the chiles are cool enough to handle but still pliable, cut each chile open lengthwise with scissors. Carefully remove the seeds and veins (membrane).
Place the prepared dried chiles in a medium bowl and cover with the boiling water. Let stand for 1 hour.
Toast the Sesame Seeds: Toast the sesame seeds in a dry, clean skillet over medium heat. Toast for about 2 minutes, stirring constantly. Remove seeds from heat.
Toast the Spices: Combine the whole cloves, cinnamon stick, coriander seeds, and anise seeds in the same skillet and toast on medium heat for about 1 minute. The spices will start to change color and become fragrant. Do not burn. Remove from skillet.
Fry the Almonds: Heat the vegetable oil in a 12-inch skillet over medium heat until hot. Add the almonds. Cook and stir for about 2-3 minutes until brown. Do not burn. Remove the nuts with a slotted spoon to a paper towel and drain.
Fry the Raisins: Add the raisins to the same skillet. Cook and stir for 30 seconds or until puffed up. Remove with slotted spoon.
Brown the Turkey: Sprinkle the turkey pieces with salt. Cook the poultry in the same skillet over medium heat for about 10 minutes or until browned, turning once. Remove to plate. Remove all but 2 tablespoons of the oil from the skillet.
Blend the Raisins and Nuts: In a blender, place the raisins, processing until finely ground. Coarsely chop the almonds and add to blender. Process until finely ground.
Blend the Aromatics: Add the onion, garlic to the blender. Process until finely ground.
Grind the Sesame Seeds: In an electric spice grinder, process 2 tablespoons of the sesame seeds in on/off pulses. Add the sesame seeds to the blender.
Grind the Spices: Process the clove mixture in the electric spice grinder to a fine powder; add to blender.
Blend the Chile Paste: Add the chiles, 1/3 cup of the soaking liquid, and the tomato paste to blender. Process until smooth. If too thick, add about 1 teaspoon of the soaking liquid at one time until the blender does not labor and the mixture blends easily. WARNING: Avoid inhaling the ingredients in the blender. Wear a mask, especially if you have a weak respiratory system. Discard the soaking liquid.
Chop the Chocolate: Coarsely chop the chocolate with a knife or grate.
Cook the Mole: Reheat the oil in skillet over medium heat again until hot. Reduce the heat to medium-low. Add the chile mixture. Cook and stir for 5 minutes. Add the chocolate; cook and stir 2 minutes or until the chocolate is melted. Gradually stir in the broth. Cook and stir the chile mixture for 5 minutes.
Simmer the Turkey: Return turkey to the skillet. Reduce heat to low. Cover and simmer for 45 minutes or until the turkey is tender and juices run clear. Turn the turkey once or twice during simmering.
Serve: Sprinkle the remaining sesame seeds over the turkey pieces just before serving. Garnish, if desired, with fresh cilantro.

Expert Tips & Tricks

Chile prep is key: Thoroughly toasting and de-seeding the chiles is crucial for a mole that is flavorful, not bitter. Be careful not to burn them, as this will ruin the flavor.
Blending carefully: The blender is your best friend, but also a potential hazard! Take your time when blending the hot ingredients, and avoid opening the lid immediately after blending to prevent a spicy cloud.
Taste and adjust: Mole is a very personal dish. Taste the sauce after it has simmered for a while, and adjust the seasoning as needed. You can add a pinch of sugar if it’s too bitter, or a squeeze of lime juice for brightness.

Serving & Storage Suggestions

Serve the Pavo Mole hot, garnished with fresh cilantro and sesame seeds. It pairs beautifully with Mexican rice and warm tortillas.

Room Temperature: Do not leave at room temperature for more than 2 hours.
Refrigerate: Store leftover mole and turkey separately in airtight containers in the refrigerator for up to 3 days.
Freeze: Freeze leftover mole in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat the turkey in the mole sauce over low heat, adding a little broth if necessary to thin the sauce.

Nutritional Information

(Estimated per serving, without rice or tortillas)

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	62%
Saturated Fat	12g	60%
Cholesterol	100mg	33%
Sodium	400mg	17%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	15g	N/A
Protein	50g	100%

Variations & Substitutions

Chicken Mole: Substitute the turkey with chicken pieces for a lighter version.
Vegetarian Mole: Replace the turkey broth with vegetable broth and add some cooked vegetables like squash or potatoes for a vegetarian option.
Nut-Free Mole: Substitute the almonds with pumpkin seeds or sunflower seeds.
Spicier Mole: Add a dried chile de árbol or some cayenne pepper to the chile mixture for extra heat.
Sweeter Mole: Add a tablespoon of piloncillo (Mexican brown sugar) or honey to the sauce for a sweeter flavor.

FAQs (Frequently Asked Questions)

Q: Can I make mole ahead of time?
A: Absolutely! In fact, the mole sauce tastes even better the next day as the flavors meld together. Prepare the sauce 1-2 days ahead of time and store it in the refrigerator.

Q: What if I don’t have Mexican chocolate?
A: While Mexican chocolate (like Ibarra) adds a distinctive flavor, you can substitute it with bittersweet chocolate. Reduce the amount slightly, as bittersweet chocolate can be more intense.

Q: How do I know when the turkey is cooked through?
A: The turkey is done when the internal temperature reaches 165°F (74°C). You can also check for doneness by piercing the thickest part of the turkey with a fork; the juices should run clear.

Q: Can I use a different type of dried chile?
A: Yes, but be aware that different chiles have different heat levels and flavor profiles. Ancho chiles are a good substitute for mulato chiles.

Q: Why is it important to toast the spices?
A: Toasting the spices releases their essential oils and intensifies their flavor, adding depth and complexity to the mole.

Final Thoughts

Pavo Mole is more than just a dish; it’s a celebration of Mexican culinary heritage. The process of making it may seem daunting, but the result is well worth the effort. So, gather your ingredients, put on some music, and immerse yourself in the rich flavors and aromas of this ancient sauce. Don’t be afraid to experiment and make it your own. And most importantly, share it with those you love, creating memories that will last a lifetime. Serve alongside some warm tortillas and a refreshing agua fresca, and enjoy!

Pavo Mole (Turkey Mole) Recipe