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Shredded Turkey in Blackened Chile Mole Recipe

Recado negro is essentially a blackened chili mole—perfect for smothering on leftover turkey.
Shredded Turkey in Blackened Chile Mole Recipe
Photo via Flickr user Williams Neuheisel

"It looks awesome because it's super black, like squid ink."

Servings: 4
Prep time: 25 minutes
Total time: 25 minutes


for the recado negro:
1 cup chile de árbol, dried and stemmed
1 tablespoon achiote seeds
1 tablespoon cumin seed, toasted
1 tablespoon coarse sea salt
1 teaspoon Mexican oregano
3 cloves
1 teaspoon allspice
2 garlic cloves
1 tablespoon white vinegar
1 cup chicken stock

for the turkey:
2 tablespoons olive oil
2 tomatoes, diced
1 white onion, diced small
2 pounds cooked turkey, picked
3 cups chicken stock
1 tap fish sauce
2 hard boiled eggs, peeled



1. For the recado negro, heat the oven to 500º F. Place the Arbol chili peppers on a baking sheet and broil in the oven until blackened or char over an open flame until black. Allow to cool completely. Grind to a fine powder in a blender.

2. Add the remaining dry ingredients to the blender and grind until all spices are processed into a fine powder. Transfer to a mixing bowl. Add vinegar and enough stock to form a consistency similar to tomato paste. Set aside.

3. For the turkey, in a hot skillet, sweat onions until translucent. Add tomatoes and continue to cook over medium heat until softened, about 4 minutes. Add 2 cups chicken stock and about 3 tbsp black mole paste and whisk until combined. The sauce should be loose and soupy.

4. Add turkey to warm through. Season with salt, black pepper, and fish sauce. Garnish with boiled eggs.

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