dried ancho pepper(s)
2 cup(s), boiling
1 medium, white, cut into chunks
3 large clove(s), peeled
unsweetened cocoa powder
½ tsp, coarsely ground
uncooked boneless skinless turkey breast
1 average, (optional)
fresh lime juice
- Combine the ancho chiles and boiling water in a bowl, cover, and let steep until chiles are soft, about 30 minutes.
- Meanwhile, preheat the oven to 350°F.
- To make the mole, strain the ancho chiles, reserving the soaking liquid; then stem, core, seed, and devein them. Put the chiles and their soaking liquid into a food processor. Add the onion, garlic, cocoa, oregano, thyme, pepper, and anise seeds. Process to a puree, about 30 seconds.
- Put the turkey breast into a heavy medium skillet with an ovenproof handle. Pour the mole over the breast and add the bay leaf and cinnamon stick (if using). Cover and bake until the turkey reaches an internal temperature of 170°F, about 11/4 hours.
- Transfer the turkey to a cutting board. Discard the bay leaf and cinnamon stick. Transfer 1/4 cup of the mole to a bowl and mix in the masa harina, then stir the mixture back into the pan. Stirring frequently, cook over medium heat until thickened, about 3 minutes. Stir in the lime juice. Slice the turkey breast and remove the skin. Divide the turkey slices among 6 dinner plates, and spoon the mole over the slices.
- Serving size: about 3 oz turkey and a few spoonfuls sauce