Ingredients
- 1 1/4 pounds boneless
- skinless turkey breast
- cut into 1/3-inch by 2 1/2-inch strips
- 1 (8 1/4-ounce) jar mole sauce
- such as Dona Maria
- 5 tablespoons vegetable oil
- 6 cloves garlic
- dry-roasted (page 158)
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 2 cups water
- 8 ounces tomatoes
- blackened (page 164) and cut into 1/4-inch dice
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 1 teaspoon chipotle puree (page 153)
- 1/3 cup dark raisins (do not use golden raisins)
- 2 ounces Mexican chocolate (such as Ibarra)
- 1 1/2 ounces bittersweet chocolate (at least 70 percent cacao)
- 8 (51/2-inch) soft yellow corn tortillas (page 13)
- for serving
- Garnish: Toasted sesame seed (page 164)
Instructions
- In a large bowl, combine the turkey strips and half of the mole sauce.
- Cover and marinate overnight in the refrigerator.
- When ready to cook, drain the turkey strips, reserving the mole marinade.
- In a large, heavy skillet, heat 2 tablespoons of the oil over medium heat and lightly sear the turkey strips on both sides; set aside.
- In a large, heavy saucepot, heat 1 tablespoon of the oil over medium heat.
- Add the garlic and saute for 30 seconds (dont let it burn).
- Add the salt, chicken stock, water, tomatoes, balsamic vinegar, chipotle puree, and raisins and cook for 30 minutes.
- Remove from the heat.
- Blend thoroughly and pass through a medium-mesh sieve.
- Refry the sauce: In a large, heavy nonstick skillet, heat 1 tablespoon of the oil over high heat until almost smoking.
- Add the sauce, remove from the heat, and stir to blend.
- Stir in the Mexican and bittersweet chocolates, and add the sauteed turkey, the reserved mole sauce, and the remaining half jar of mole sauce.
- Decrease the heat to medium-low and gently simmer, covered, for about 1 1/2 hours, turning the turkey strips every 20 minutes or so.
- The turkey should be cooked through.
- Remove the turkey from the sauce and set aside.
- Refry the sauce: In a large, heavy nonstick skillet, heat the remaining 1 tablespoon of oil over high heat until almost smoking.
- Add the sauce, remove from the heat, and stir to blend.
- Remove from the heat and pass through a medium-mesh sieve.
- When the turkey is cool, shred it with your hands and mix with the sauce.
- Serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter.
- Divide the filling equally between the tortillas and top with salsa and sprinkle with sesame seed.
- Grab, fold, and eat right away.
- Or build your own taco: lay a tortilla, open face, in one hand.
- Spoon on some filling, top with salsa and sesame seed, fold, and eat right away.
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