Mexican · Dinner
Oaxacan Yellow Mole Turkey Stew
Mole Amarillo Oaxaqueno con Guajolote
Oaxacan stew of turkey simmered in a yellow mole of guajillo and costeno chiles, masa, hoja santa, cumin, and cloves, ladled over the meat with a side of rice, chayote, and warm corn tortillas.
$$
15 minsPrep
40 minsCook
55 minsTotal
HardLevel
Nutrition per serving
680Calories
42gProtein
24gFat
68gCarbs
8gSugar
8gFiber
850mgSodium
95mgChol
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Instructions
1
Prep
Stem and seed guajillo and costeno chiles. Husk and rinse tomatillos. Rough chop 1/2 onion and peel 6 garlic cloves for mole. Peel chayote, cut into 3cm chunks. Dice 60g onion for topping. Chop cilantro. Mix 60g masa harina with 120ml cool water until smooth. Have all ingredients measured and ready.
2
Simmer
Place turkey thighs in a large saucepan with 2 tsp salt, 1 onion, 6 garlic cloves, 4 bay leaves, and 2 litres water. Cover and simmer over medium-low 25–30 minutes until opaque and pulling from the bone. Strain, reserving 1.5 litres broth.
3
Toast
Toast guajillo and costeno chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 10 minutes. Char tomatillos in a dry skillet over medium-high 6–7 minutes until blackened and collapsed.
4
Build 1
Drain chiles and blend with charred tomatillos, 1/2 onion, 6 garlic cloves, cumin, cloves, allspice, oregano, 1 tsp salt, and 480ml soaking liquid until very smooth. Heat 4 tbsp oil in a heavy saucepan over medium-high 1 minute. Strain mole into oil and cook 4–5 minutes until deep yellow-orange.
5
Build 2
Add chayote and 1 cup broth, simmer over medium-low 8–10 minutes until chayote begins to soften. Whisk masa slurry into simmering mole. Add 4 hoja santa leaves and cook 6–7 minutes until mole coats a spoon and chayote is fork-tender. Discard hoja santa.
6
Finish
Add turkey to mole, warm 4–5 minutes over medium-low, basting with sauce. While warming, char tortillas over a flame 20 seconds per side. Rice should be cooked and ready.
7
Plate
Ladle turkey and mole over rice. Top with diced onion and cilantro. Serve tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) turkey thigh, bone-in and skin-on
- 2 tsp fine salt
- 1 white onion
- 6 garlic cloves
- 4 bay leaves
- 8 guajillo chiles, dried
- 4 costeno amarillo chiles, dried
- 10 tomatillos
- 1 tsp ground cumin
- 0.5 tsp ground cloves
- 0.5 tsp ground allspice
- 1 tsp dried oregano
- 60g (2.1 oz) masa harina
- 120ml (1/2 cup) water
- 4 hoja santa leaves, fresh
- 1 chayote
- 4 tbsp neutral oil
- 240g (8.5 oz) white rice, cooked
- 4 corn tortillas
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime