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Yields1 Serving
 2 lbs Boneless Skinless Turkey Breast, cut into "turkey tenders"
 1 medium Yellow Onion, peeled & quartered
 6 cloves Garlic, peeled & smashed
 1 sprig Oregano, fresh
 ¼ cup Fresh Cilantro, chopped & packed
 8 Ancho Chilies, dried, stemmed & seeded
 4 Pasilla Chiles, fresh
 1 qt Chicken Stock
 5 tbsp VSOP Chipotle Extra Virgin Olive Oil
 4 tbsp Roasted Pumpkin Seeds
 1 medium Yellow Onion, diced
 3 cloves Garlic, crushed
 ½ stick Cinnamon
 ½ tsp Coriander Seeds
 3 Black Peppercorns
 ½ Corn Tortilla, torn into small pieces
  cup VSOP Dark Chocolate Aged Dark Balsamic Vinegar
 ¾ tsp Fine Sea Salt
 1 package Corn Tortilla Mexican Rice
1

In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid.

2

In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with 2 cups hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

3

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, coriander seeds, peppercorns and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste.

4

To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

5

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas. Serves 6.

Ingredients

 2 lbs Boneless Skinless Turkey Breast, cut into "turkey tenders"
 1 medium Yellow Onion, peeled & quartered
 6 cloves Garlic, peeled & smashed
 1 sprig Oregano, fresh
 ¼ cup Fresh Cilantro, chopped & packed
 8 Ancho Chilies, dried, stemmed & seeded
 4 Pasilla Chiles, fresh
 1 qt Chicken Stock
 5 tbsp VSOP Chipotle Extra Virgin Olive Oil
 4 tbsp Roasted Pumpkin Seeds
 1 medium Yellow Onion, diced
 3 cloves Garlic, crushed
 ½ stick Cinnamon
 ½ tsp Coriander Seeds
 3 Black Peppercorns
 ½ Corn Tortilla, torn into small pieces
  cup VSOP Dark Chocolate Aged Dark Balsamic Vinegar
 ¾ tsp Fine Sea Salt
 1 package Corn Tortilla Mexican Rice

Directions

1

In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid.

2

In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with 2 cups hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

3

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, coriander seeds, peppercorns and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste.

4

To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

5

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas. Serves 6.

Turkey Mole