Name: Puebla-Style Fiesta Turkey in Mole Sauce
Ingredients: 13 cups water; 1 4-pound whole boneless turkey breast with skin, halved lengthwise; 1 large white onion, peeled, quartered; 1 head of garlic, outer skin removed, cut crosswise in half; 1 1/2 teaspoons fine sea salt; 1 cup lard or canola oil; 8 dried mulato chiles, stemmed, seeds and membranes removed; 6 dried pasilla chiles, stemmed, seeds and membranes removed; 5 dried ancho chile, stemmed, seeds and membranes removed; 1 tablespoon canola oil; 1/2 cup whole almonds; 1/4 cup pecans; 1 tablespoon unsalted roasted peanuts; 1/4 cup shelled pepitas; 3 tablespoons sesame seeds; 1/4 cup canola oil; 1 large ripe dark-skinned plantain, peeled, thickly sliced; 1 pound tomatillos, husked, rinsed, coarsely chopped; 1 pound plum tomatoes, coarsely chopped; 2/3 cup raisins flavorings; 1 large white onion, peeled, cut into 8 wedges; 12 large garlic cloves, unpeeled; 5 whole cloves; 1 teaspoon whole black peppercorns; 5 whole allspice berries; 1 teaspoon cumin seeds; 1/2 teaspoon aniseed; 1 1-inch piece canela* or cinnamon stick; 1 teaspoon dried Mexican oregano; 1/2 teaspoon dried thyme

Puebla-Style Fiesta Turkey in Mole SauceMark Thomas

Mole Poblano

Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

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