Mole Negro with Turkey

Mexico (Oaxaca region)

One of Mexico's most demanding preparations, this mole negro from Diana Kennedy's 'My Mexico' builds its extraordinary depth through a sequence of individually treated ingredients — fried, charred, toasted, and ground — before being united into a single dark, complex sauce. Turkey pieces are browned in lard and then slow-simmered in the finished mole until the meat is tender and the sauce has thickened to a rich, coating consistency. The result is a dish that rewards patience: layers of dried chiles, chocolate, plantain, almonds, sesame, and avocado leaf accumulate into something far greater than the sum of their parts. Served with corn tortillas and tamales de frijol, this is a celebratory table centerpiece in the Oaxacan tradition.

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