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Tagged With: enchiladas

Mole Ole! Sauce with Turkey

Mole is a topic that is close to my heart. As a child, my parents took my sister and I for an extended stay in Mexico, where we lived with a host family and attended school for the purpose of learning Spanish. It was there that I had my first taste of mole negro; the “mother sauce” of Mexico. I’ll never forget that first, heady taste of rich chiles with bitter chocolate, at once round and bold and assertive, yet simultaneously beautifully complex and nuanced.

Though I sometimes make a version of the sauce that I first had in the hills of Mexico as a child, the three day commitment it requires is often more than I have to give over to my food fetish! This hearty sauce, using our fantastic Mole Ole blend, incorporates everything that I love about true mole, and satisfies the craving in a way that isn’t to be believed by something this easy. The sweetness of the Ancho and Pasilla Negro chiles in Mole Ole perfectly offsets the bitter tones of the Valrhona cocoa, highlighted by the fragrant top notes of true cinnamon, and supported by nutty sesame seeds. It’s a perfect vehicle for leftover turkey in the days following Thanksgiving, either as filling for tacos, as we’ve pictured, or in enchiladas.


Mole Ole Sauce


2 pounds cooked turkey meat, shredded
1 can fire roasted tomatoes, drained
1 can tomatillos, drained
1 plantain- on the green side- diced small
2, one-inch slices challah or other egg bread
½ cup Mole Ole, ground
1 tablespoon Chipotle Flakes
1/2 cup whole almonds
1/2 cup raisins
1 small onion, roughly chopped
2 cloves garlic, sliced


  1. Heat 2 tablespoons oil until hot but not smoking. Add almonds and toast until golden, about 4 minutes. Using a slotted spoon, transfer them to paper towel–lined plate, reserving the oil.
  2. Add raisins to oil in skillet and sauté until plump, about 2 minutes. Transfer to paper towel–lined plate, again reserving oil.
  3. Add onion and garlic and plantain to skillet and sauté until softened, about 5 minutes.
  4. Add tomatoes and tomatillos to onion and garlic mixture, and simmer over medium-high heat until reduced by half, about ten minutes.
  5. Transfer almonds and raisins to the tomato mixture along with the Mole Ole spice blend and the challah.
  6. Working in batches, add mixture to blender and purée until smooth, adding the stock to thin to the desired consistency.
  7. Return the blended sauce to medium heat, and season to taste with salt, sugar and Chipotle Flakes.
  8. Simmer over low heat for ten minutes to develop flavors. Add the cooked, shredded turkey meat, and toss to coat in the sauce. Use to fill enchiladas, tacos, burritos, or to top nachos.

Categories: Course, Global Cuisines, Latin America, Main Meals, Recipes | Tags: , , , , , , , | Leave a comment