|3 cups | 750 ml||Granny's cooked turkey meat, shredded|
|1 tbsp | 15 ml||lard, coconut oil or vegetable oil|
|1 cup | 250 ml||onion, finely diced|
|1 tbsp | 15 ml||garlic, finely chopped|
|8||dried ancho and/or mulato chilies|
|4||dried pasilla chilies|
|3 cups | 750 ml||water|
|1/2 cup | 125 ml||whole blanched almonds|
|1||white corn tortilla|
|3 tbsp | 45 ml||lard, coconut oil or vegetable oil|
|1/4 cup | 65 ml||sesame seeds|
|1/4 tsp | 1.25 ml||anise seeds|
|1/2 tsp | 2.5 ml||coriander seed|
|1/4 cup | 65 ml||raisins|
|1/2 tsp | 2.5 ml||cinnamon|
|1/4 tsp | 1.25 ml||allspice|
|3 oz | 90 g||Mexican chocolate|
|3 cups | 750 ml||chicken stock|
|8||white corn tortillas|
|1 cup | 250 ml||shredded Monterey jack cheese|
|2 cups | 500 ml||shredded iceberg or romaine lettuce|
|1/2 cup | 125 ml||salsa|
Mole Sauce: Bring chilies and water to a boil in a small saucepan for 5 minutes then leave to soak until soft.
Drain chilies reserving liquid.
Bake almonds in at 300°F (150°C) in oven for about 20 minutes, or until lightly browned.
Dry tortilla in oven until no longer soft. Once dried, fry tortilla in skillet with oil until golden brown.
Toast sesame seeds, anise seeds and coriander seeds in a dry skillet until golden brown.
Fry raisins in same oil for 2 minutes.
Add the drained chilies, seeds, nuts crumbed tortilla and all remaining spices to a blender along with 1 cup of reserved chilli liquid and purée.
Add stock and continue to blend until it reaches sauce consistency. Transfer to a saucepan and gently heat.
Add chocolate and continue to heat until the chocolate is melted.
Turkey: Sautee onions and garlic in a separate pot.
Add shredded turkey and enough sauce to cover.
Tacos: Serve turkey in tacos with lettuce, cheese and salsa. Remaining sauce can be frozen for later use.
Recipe courtesy of Chef Jason Wortzman