Los Chileros Mole Recipe

Mole Rub with Mole Turkey Recipe

From Los Chileros de Nuevo Mexico

Makes
1 1/3 cups

Ingredients

• ¼ cup cocoa powder
• ¼ cup light brown sugar
• ¼ cup salt
• 2 tbsp sesame seeds toasted
• 2 tbsp corn Masa (available in the flour section of most grocery stores)
• 1 tbsp ground black pepper
• 1 tbsp ground LOS CHILEROS New Mexican Red Chile powder
• 1 tbsp LOS CHILEROS Ancho Chile Powder
• 1 tbsp LOS CHILEROS Chipotle Chile Powder
• 1 tsp ground Ginger
• 1 tsp ground star anise
• 1 tsp toasted and ground cumin seeds
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• 1½ tsp toasted and ground coriander seeds
• ½ tsp LOS CHILEROS Mexican Oregano

Methods/steps

1. Mix together all the ingredients. Use at once or store in an airtight jar at room temperature for up to 3 months.
2. For the Turkey1 (18-20-pound) turkey; neck, heart, and gizzard removed 5 ½ cups chicken stock 2 tbsp vegetable oil.
3. Place thawed turkey on rack set in large roasting pan; tuck wings under.
4. Sprinkle 1 tablespoon mole rub in main cavity of turkey and ½ cup spice mixture all over and under turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
5.  Let turkey stand 1 hour at room temperature. Set rack at lowest position in oven and preheat to 450 degrees.
6. Brush turkey with vegetable oil and sprinkle with an additional ¼ cup of the mole rub.
7. Pour 1½ cups chicken stock into pan with turkey.
8. Reduce heat to 350 degrees; place pan in oven and roast turkey 2 hours. Add 2 cups broth to pan; roast 1 hour.
9. Pour 2 cups broth over turkey; cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour longer.
10.  Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
11. Skim fat from the pan reserving juices. Carve and serve with mole broth that is left in the pan after skimming.