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Mole is a traditional Mexican sauce. The most well known variants include chocolate, but each family has their own recipe. Common recipes include nuts and anywhere from three to fifteen varieties of chili, depending on the available ingredients. This mole sauce uses coffee to give your grilled turkey tacos unique taste!
- pasilla peppers : 4 piece (dried)
- guajillo chilies : 4 piece (dried)
- mexico chilies : 3 piece (dried)
- onion : 1 piece (medium)
- garlic : 3 clove
- peanuts : 0.25 cup (raw)
- almond : 0.25 cup
- pumpkin : 0.25 cup (seeds)
- Mexican coffee : 0 Tbsp
- chicken broth : 1 piece (pot)
- turkey breast : 700 g
- corn tortillas : 10 piece (or as many as you need)
- cabbage : 0.25 piece (head)
- soft cheese : 200 g (Queso Fresco)
- cinnamon sticks : 1 piece (around 2-3 cm)
- cumin : 1 Tbsp
- coriander seeds : 2 tsp
- star anise pod : 1 piece
- anaheim chili : 1 piece (fresh)
- serrano peppers : 2 piece (fresh)
Stages of cooking
Prepare the ingredients first to have them at hand while cooking the dish.
This recipe begins with deep frying everything. Take special care, however: dried chilies take just a few seconds of frying to reach doneness. Fry them for too long and they burn, rendering the whole dish overwhelmingly bitter and unpleasant. Be VERY attentive when doing this. Start by heating up a fryer full of your oil of choice. Cut the top off each chili, open them up, and remove all of the seeds. If necessary, remove the ribs of the chili as well - this will also make the finished product less spicy.
Fry each chili separately for a short period of time. The flesh will lighten slightly and the ingredients should curl up.
Drain each chili and place it in a bowl. Once all the chilies are fried, add Mexican coffee into the pot. Soak the chilies while you fry the rest of the ingredients.
Fry the nuts and pumpkin seeds individually until light to medium brown. Be careful when frying the pumpkin seeds. This is because they have a tendency to pop when fried in the hot oil.
Add oil into a small sauté pan. Chop the onions roughly and add them to the oil. Sauté over medium heat until they become transparent. Then, chop the garlic and add it to the onions. Fry the ingredients together until they are ready.
Fry the spices in a dry pan until you can smell their wonderful essential oils.
Mix the spices, onions, garlic, nuts, and pumpkin seeds and put them all in a food processor. Pull some chilies out of the soak and add them to the processor as well.
Process the ingredients to get a smooth and dense paste.
Now, take a ladle and remove some of the coffee-chili liquor formed by steeping your chilies for so long. Gradually, add the coffee-chili liquor to the food processor to loosen and smoothen the paste.
As soon as the paste becomes smooth, pour it into a saucepan. Then add chicken broth sufficient to make the mole into a reasonably thin sauce.
Cook over low heat and boil for a long time. This may take up to 4-5 hours. Cook the dish uncovered, adding broth as necessary to keep the mixture from solidifying entirely. Good mole is quite dense. It should have a slightly grainy look, but remain smooth on the tongue. About 30 minutes before serving, prepare the pico de gallo. Finely dice the tomatoes, onion, jalapenos, and pasilla. Cut the serranos into rounds, or half-rounds if you prefer to remove the seeds. Mix all the ingredients with lime juice and salt to your taste.
Now, it is high time to grill the turkey breast until it is ready. Rest a few minutes, then cut the turkey into the slices that are about 1.5 cm thick.
Put 2-3 slices of turkey onto a couple of tortillas. Top with mole and queso fresco.
Slice the cabbage then.
Top tacos with cabbage, and serve with lime wedges, fresh cilantro and pico de gallo. Bon appétit!