Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the filling.)

For the Sauce

• 
  
  3 oz. dried California chiles (about 10)
  
  


• 
  
  3/4 oz. dried ancho chiles (about 2)
  
  


• 
  
  6 large cloves garlic, peeled
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  Kosher salt
  
  

For the Filling

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 large yellow onion, cut into small dice
  
  


• 
  
  4 large cloves garlic, finely chopped
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  3 cups 1/2-inch-diced peeled, seeded pumpkin
  
  


• 
  
  1/2 cup lower-salt chicken broth or vegetable broth
  
  


• 
  
  2 cups diced leftover skinless roast turkey or rotisserie chicken (optional)
  
  


• 
  
  Kosher salt
  
  

For Assembly

• 
  
  Olive oil
  
  


• 
  
  Ten 6-inch corn tortillas
  
  


• 
  
  3 cups packed grated Monterey Jack cheese (3/4 lb.)
  
  


• 
  
  1 recipe Poblano-Pepita Salsa 
  
  


• 
  
  Crema Mexicana or sour cream, for serving
  
  

Make the sauce

Stem, seed, and rinse the chiles. Put the chiles, garlic, oregano, and 3 cups water in a 3-quart saucepan over medium heat. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the chiles and garlic are very tender, about 30 minutes. Remove from the heat, cover, and let stand for 30 minutes. Purée in a blender.

Heat the olive oil in a 4-quart saucepan over medium heat. Add the flour and stir until it begins to color, 2 to 3 minutes. Carefully stir in the chile mixture—it will spatter—and bring to a boil. Stir in the sugar and 2 tsp. salt. Keep warm.

Make the Filling

Heat the olive oil in a 12-inch skillet over mediumhigh heat. Add the onion and cook, stirring, until nicely browned, about 11 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the pumpkin and stir to coat. Lower the heat to medium, add the broth, cover, and simmer until the pumpkin is just tender, about 10 minutes. Stir in the turkey (if using) and season to taste with salt. asse mble

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with olive oil. Spread 3/4 cup of the sauce evenly over the bottom of the dish. Heat a griddle or cast-iron skillet over medium-high heat and brush lightly with oil. One at a time, heat 5 tortillas until softened and pliable, about 1 minute per side. Arrange the griddled tortillas over the sauce in the pan (you can cut them to fit if necessary). Spread 1/2 cup sauce over the tortillas. Spoon the filling evenly over the sauce and top with 1 cup cheese. Drizzle 1/2 cup of the sauce over the cheese. Heat the remaining tortillas on the griddle. Arrange the tortillas evenly over the sauce, filling, and cheese. Spread the remaining sauce over the tortillas and sprinkle withthe remaining cheese. Bake until the cheese bubbles and the casserole is heated through, 30 to 35 minutes. Let sit for at least 10 minutes before serving with the salsa and crema.

Beef Short Ribs in Ancho-Molasses Sauce

The key to this recipe is to start the ribs in a pan; turning them in the melted tallow fat will crisp them up. It’s like frying and smoking them at the same time. Let them get well-done before you add the hot braising liquid.

For the Spice Rub

• 
  
  4 Tbs. sea salt
  
  


• 
  
  3 Tbs. pure powdered chile of your choice
  
  


• 
  
  2 Tbs. dried granulated garlic
  
  


• 
  
  2 Tbs. coarsely ground black pepper
  
  


• 
  
  1 Tbs. ground thyme
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  

For the Short Ribs

• 
  
  6 beef short ribs (square cut, around 3 lbs.)
  
  


• 
  
  2 ancho chiles, stemmed and seeded
  
  


• 
  
  12-oz. can root beer (sweetened with cane sugar)
  
  


• 
  
  1 tablespoon vegetable oil
  
  


• 
  
  1/2 onion, chopped
  
  


• 
  
  3 cloves garlic, chopped
  
  


• 
  
  1 cup molasses
  
  

For Serving

• 
  
  12 warm flour tortillas
  
  


• 
  
  Sliced onions
  
  


• 
  
  Cilantro leaves
  
  


• 
  
  2 cups refried beans
  
  

Make the spice rub

Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in a spice jar.

Make the short ribs

Light about 25 charcoal briquettes in a chimney and prepare the grill with the coals on one side only. Rub the ribs with 2 Tbs. of the spice rub and place them in a pan. Put the pan on the grill over medium-hot coals and turn the ribs when they start to sizzle. Continue cooking in the dish for 1 hour, turning to caramelize on all sides. Move the pan to the cool side of the grill if the meat begins to burn or stick.

Tear the ancho chiles into pieces and combine with the root beer in a saucepan over medium heat. Simmer until the chiles soften, about 15 minutes. Heat the oil in a skillet and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the root beer and chile mixture and bring to a boil, then reduce the heat to a simmer.

Add more wood and charcoal to the grill if needed. When the ribs are well browned, pour the molasses over each rib, turning to coat. Then add the hot root beer–chile mixture to the pan. Place the pan over hot coals so it simmers.

Cover the grill and allow the ribs to smoke and simmer for another hour, turning often. Cover the pan with aluminum foil and allow to steam for 30 minutes. Remove the pan from the grill and put the ribs in a serving dish. Stir the braising liquid and molasses in the pan together and pour over the ribs. Serve immediately with the flour tortillas, sliced onion, cilantro, and refried beans.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.