Prep Time: 60 minutes
Cook Time: 20 minutes
Yield: 6 cups
- Preparation time assumes you are starting with a cooked or smoked turkey. The sauce is served with cooked turkey or chicken. There are many types of Molé in Mexican cuisine, this is one simple rendition of a delicious deeply flavorful traditional sauce.
- 2 tablespoons Mazola® Corn Oil
- 2 cloves garlic
- 1/2 cup onion, sliced
- 3 medium tomatoes, quartered
- 8 ounces dried whole chilies (Mulatos, Pasilla, Guajillo or Ancho)
- 4 cups turkey or chicken broth
- 1/2 cup Mazola® Corn Oil
- 1/4 cup Spice Islands® Sesame Seeds
- 1/3 cup almonds, whole
- 1/2 teaspoon Spice Islands® Ground Coriander
- 1/2 teaspoon Spice Islands® Ground Cumin
- 1/2 teaspoon Spice Islands® Anise Seed
- 1 corn tortilla, torn into 1" pieces
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon
- 1 tablespoon Argo® Corn Starch
- 1/2 cup turkey or chicken broth
- 1 tablespoon sugar
- 1/4 cup Karo® Dark Corn Syrup
- 1/2 cup (4 ounces) chocolate chips or Mexican chocolate
- Salt to taste
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- Roasted Tomatoes: Place peeled garlic cloves and tomatoes cut side up in a pie pan or other small baking pan; drizzle with two tablespoons corn oil and bake uncovered at 300°F for 1 hour.
- Toasted chili broth: Remove stems and most of seeds from dried chilies. Toast chilies in oil using a large skillet over medium heat for 2 minutes per side. Place toasted chilies in a large sauce pan with broth and boil until chilies are softened. Remove from heat to cool. Puree cooled chilies and broth in blender; then pour mixture through strainer back into saucepan. Discard strained chilies.
- Spice Puree: Heat remaining 1/2 cup corn oil in a large skillet over medium heat. Add sesame seeds, almonds, coriander, cumin, anise and torn tortilla pieces. Heat until lightly browned; 2 to 3 minute. Remove from heat and cool until slightly warm. Pour toasted nut mixture into blender cup. Puree on high until very smooth. Add cinnamon, corn starch, broth and roasted tomato, garlic mixture. Puree mixture again until very smooth. Pour into saucepan with toasted chili broth. Stir well and bring sauce to a low boil. Reduce heat to low and cook sauce until thickened and smooth 5 to 10 minutes. Add sugar, corn syrup, chocolate and salt. Stir well and serve over cooked turkey or chicken with rice. Garnish with sesame seeds.
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