Servings: Seves 12 to 15.
Mexico’s most famous dish blends chiles, spices, nuts, and seeds into a vibrant sauce full of intricate flavors–here paired with turkey.
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Mexican chocolate is made with sugar and often cinnamon, almonds, and vanilla. You can substitute unsweetened cocoa at one-third the volume.
This is a wonderful recipe, with strong but complex flavors. It got rave reviews from my dinner party crowd. I'm not fond of turkey, but the mole sauce hides the turkey flavor. The sauce keeps well in the freezer, too. As the photos show, mole is a dark sauce, not necessarily the most attractive, so think hard about presentation. But the aroma and flavor more than make up for what it may lack visually.
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