Traditional Poblano Cuisine
  • 8 Mulato chilies, dry
  • 4 Ancho chilies, dry
  • 4 Pasilla chilies, dry
  • 2 Chipotle chilies, dry
  • 1 Turkey
  • 1 Cup vegetable oil
  • 4 Tbls. Sesame seeds
  • 1 Cup almonds, peeled
  • 1 Corn tortilla
  • 2 Garlic cloves, minced
  • 1 Onion, minced
  • A pinch of clove, cinnamon, and anise
  • A pinch of pepper
  • 1/4 Cup raisins
  • 3 Tomatoes, peeled
  • 2 oz. Bitter chocolate
  • 2 Cups chicken broth
  • A pinch of salt

Place the dry chilies in an oven dish in a hot oven to soften them for a couple of minutes. Then, remove the stems and the seeds, and cover them with boiling water in an earthenware bowl. Let them soak for one half hour. Cut the turkey into portions and fry them until they’re golden brown. Set aside. Fry the sesame seeds and the almonds in a skillet at low heat until they are golden brown. Cut the tortilla into strips and heat them in the skillet until they are crunchy. Blend the sesame seeds (set a teaspoonful of seeds aside), almonds and tortilla strips together with the garlic, onion, spices, raisins, tomatoes, salt and the drained chilies. The water from the chilies will be added, as needed, to give it a purée consistency. Add this purée to the oil in the frying pot and cook, stirring it constantly, for a few minutes at low heat. Add the turkey set aside, the chocolate and the chicken broth, and cover. Once it starts to boil, set it at a low heat and cook for about an hour until the turkey is tender and the mole (salsa) has been reduced. Top with the sesame seeds set aside. Serve with rice and tortillas.


"Mole" means "sauce" in Náhuatl. In this pairing, the affinity is amazing: the toasted tones of the chilies, almonds, cinnamon, and cloves blend with the intense tones of the chocolate in this smooth-textured sauce inspired by angels; it is a pleasant experience when accompanied by Tequila Don Julio 1942™. Tequila Don Julio 1942™ is a feast of sweet and sensual aromas. The caramelized fruit, like cherry and the joyful tones of the nuts, toasted almonds, exotic cinnamon and vanilla, with freshly ground coffee, are all intensely sweet and have a floral aftertaste. Tasting the mole with Tequila Don Julio 1942™ brings out the spices, chocolate tones and shades of cooked agave, leaving an intense, sweet aftertaste.

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