Since the weather finally cooled off and we have a fairly free weekend, we decided to go crazy Mexican style! We made mole (the chocolate pepper sauce, not the animal the tears up your garden).
We decided to make mole several weeks ago and had just about all the ingredients on hand. After a quick stop to two stores we got the rest of the ingredients and set off in the kitchen. Saturday we made the mole and browned the turkey. Today we finished it all off. (Like chili, mole is better after a day.)
I have to say, after spending all that time in the kitchen you are a bit worried about how it turns out. But the dish ROCKED! We now have mole for quite some time.
I have to say, it’s really not hard to make, just time consuming and you have to know where to go to get the ingredients. I think the work on Saturday from the mise en place to when we finished took 4 hours of constant work. Sunday was just stick it all in the oven, so no active work.
We used the recipe Rick Bayles’s “Mexico, One Plate at a Time” book. Overall no problems with the recipe other than the turkey needs to hit 175 degrees, not 140 degrees. 140 = still raw in the center.
Next time I need to buy gloves for stemming and seeding the peppers. They didn’t burn, but Mike found licking my fingers rather interesting and burning.
For the vegans, other than the turkey, the mexican chocolate (which you could swap out for any dark chocolate) and the sugar, this is a vegan recipe! With easy swap outs to make the dish totally vegan!
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