Pavo Mole Turkey Mole
Transform your holiday table with the rich and complex flavors of Pavo Mole, a traditional Mexican Turkey Mole recipe that’s perfect for festive gatherings. This dish combines the tender juiciness of a perfectly roasted turkey with a deeply flavorful mole sauce made from toasted chilies—ancho, pasilla, and guajillo—charred tomatoes, creamy peanut butter, and authentic Mexican chocolate. The sauce’s velvety texture and layers of smoky, sweet, and savory notes are enhanced by aromatic spices like cinnamon and cloves, creating a symphony of bold flavors. Topped with a sprinkle of sesame seeds and served family-style, this centerpiece dish highlights the best of Mexican cuisine, while being both comforting and celebratory. Whether it’s for Thanksgiving or another special occasion, this show-stopping recipe will leave your guests in awe.
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Recipe Information
Ingredients
- 1 unit Turkey (whole, about 10-12 lbs)
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 4 units Dried ancho chilies
- 4 units Dried pasilla chilies
- 4 units Dried guajillo chilies
- 4 units Roma tomatoes
- 1 unit Onion (quartered)
- 4 units Garlic cloves (peeled)
- 2 ounces Mexican chocolate (tablet form)
- 3 tablespoons Peanut butter (unsweetened)
- 1 unit Cinnamon stick
- 6 cups Chicken stock
- 0.5 teaspoons Ground cloves
- 2 units Tortilla (toasted and crumbled)
- 2 tablespoons Sesame seeds
Instructions
Preheat the oven to 350°F (175°C).
Season the entire turkey with salt and black pepper, rubbing it all over the skin and inside the cavity.
Place the turkey in a roasting pan and rub with 2 tablespoons of vegetable oil. Roast the turkey for 2.5 hours, basting occasionally, until it reaches an internal temperature of 165°F (74°C). Rest the turkey while you prepare the mole sauce.
Prepare the chilies by removing the stems and seeds. Toast the ancho, pasilla, and guajillo chilies in a large skillet over medium heat for 1-2 minutes until aromatic. Do not burn.
Add the toasted chilies to a bowl and cover with hot water. Soak for 20 minutes until softened. Drain, reserving the soaking liquid.
Char the tomatoes, onion, and garlic in a dry skillet, turning often, until blackened in spots and softened. Set aside.
In a large pot, add the remaining 1 tablespoon of vegetable oil over medium heat. Add the softened chilies, charred vegetables, peanut butter, cinnamon stick, ground cloves, and crumbled tortillas.
Slowly pour in the chicken stock, stirring to combine. Simmer the mixture for 15 minutes.
Use an immersion blender or a stand blender to puree the sauce until smooth. Add some of the chili soaking liquid if the sauce is too thick.
Stir in the Mexican chocolate, allowing it to melt completely. Simmer the mole sauce over low heat for an additional 20 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning with salt as needed.
Carve the turkey and arrange the pieces on a serving platter. Spoon the mole sauce generously over the turkey.
Sprinkle sesame seeds over the mole for garnish before serving.
Nutrition Facts
Calories |
8264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 3303 mg | 1101% | |
| Sodium | 18433 mg | 801% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 49.7 g | ||
| Protein | 1206.4 g | 2413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 74.8 mg | 416% | |
| Potassium | 14394 mg | 306% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
