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Smoked Turkey Mole Poblano

post #1 of 26
Thread Starter 
Mole Poblano is a rich, sauce based dish that originated in Puebla, Mexico back in the 1600's. The story goes that the Archbishop was enroute to visit a convent there and the Sisters were in a tizzy 'cause they were poor and nothing "fancy" to feed him. So, they concoted this sauce with over a dozen spices, served it with an aged turkey they caught and the Archbishop was so smitten with the flavor that he beatified the place...or something like that PDT_Armataz_01_01.gif

Anyway, it is great stuff! Smoking it over oak as is the tradition...

Here's the bird-

The plan is to cut it up, smoke the legs, thighs and wings for the mole. The breast is gonna be oven roasted and sliced for sammies. Mrs Rivet handled the bird like a pro-

Going to rub the meat with green achiote prior to smoking. I used red achiote in the Yucatan Pork- this one is much richer. The smell is incredibly deep and full of different spices. I can tell it's going to go great with the mole.

Here's the parts in "achiote verde"....marinating for about an hour as the smoker gets ready. The oak is smelling perfect!

I'll post more pics as the smoke progresses. Been on the smoker for about half hour now at 240 F~ steady as she goes........
post #2 of 26
Did you throw it on the smoker in a pan or bare on the grates? Is that prepared mole with mexican chocolate, peanut butter, etc? Sparked a little interest here because I like turkey and have one thawing in the fridge.icon_cool.gif
post #3 of 26
Thread Starter 
Hi Nate, the turkey went on the grates bare. The pan was just to hold it while it was marinating. I'll post pics of the smoke in about an hour or so.

Yep, you got it! It's the "traditional" dark mole we all think about..Mrs Rivet and I like that one the best so far out of the two or three others we've tried. Apparently there are 12 types of mole they say.... or thereabouts.

Making mole from scratch can take about 2 day's and not something you want to tackle unless you have serious commitment! The jarred every-day stuff is very tasty and that's what we're using. Here's a pic of it-

post #4 of 26
Thanks for the reply. I have been wondering how the prepared store bought mole tasted. I am way to lazy to make it from scratch and I don't think the kids would like it either so it isn't worth making a batch. When I lived in New Mexico I would get it from time to time at pot lucks and stuff and did enjoy.

I will be watching and enjoying. Everyone should try it at least once.
post #5 of 26
Thread Starter 
Here we are at about 1.5 hrs steady at 240F. Spritzing with OJ and olive oil....

The achiote wet-rub is sure smelling good.....
post #6 of 26
Sounds good Rivet, we will be watching this for Qview updates...PDT_Armataz_01_34.gif
post #7 of 26
Sounds like a GREAT recipe.
Always love the story that accompanies a great traditional meal. Plus it always looks so good it gives me something new to try on the smoker and your smokes have a tendency to do that PDT_Armataz_01_34.gif
post #8 of 26
Thread Starter 
Thanks for the good words, Jim! Knowing the background of the dish makes it a lot more enjoyable meal and fun to share.

Here's the bird at 160F internal, spritzed and turned on the grates-

Meanwhile I went back online to find where I got the history and found it again. Here's the details, and I gotta say it's pretty much the same story I remember hearing as a kid when we had mole....

"...16th Century nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. The nuns started praying desperately and an angel came to inspire them. They began chopping and grinding and roasting, mixing different types of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients…

This concoction boiled for hours and was reduced to the thick, sweet, rich and fragrant mole sauce we know today. To serve in the mole, they killed the only meat they had, an old turkey, and the strange sauce was poured over it. The archbishop was more than happy with his banquet and the nuns saved face. Little did they know they were creating the Mexican National dish for holidays and feasts, and that today, millions of people worldwide have at least heard of mole poblano...."

The breast for sammies is looking good, roasting in the oven.

Mrs Rivet is planning to slice it up when it's done.
post #9 of 26
Looking good Rivet! Can't wait to see the finals of this. PDT_Armataz_01_34.gif
post #10 of 26
Thread Starter 
Okay rolling down to the finish line. The achiote verde is a definite success, giving a luscious goodness to smell of the TBS coming out of the chimney. definitely better than the red achiote.

Here's the turkey parts at 170F coming off the SnP-

Into the kitchen to cool down enough to handle. Going to debone, then chop the meat for the mole. Here we go-

Meanwhile the breast is done and getting sliced for next weeks lunches and sandwiches.-

Perfect thick-cut slices just the way we like them~

The mole was made, then put into the crockpot. Mole tends to settle in the pot and you have to stir it continuously or it will stick and burn. In the crockpot, the even gentle heat keeps it hot and moist without the burning issues. Added 1 cup finely diced onion and here goes the meat.

Now all we need to do is heat the frijoles refritos, shred both the "queso fresco" and the "queso duro", warm the tortillas- wheat and corn and feast!

The fresh salsa is already made and smelling good!

Plated pics of Mole Poblano will be coming soon....stay tuned!
post #11 of 26
Yeah Rivet- i am staying tuned.Beauty.My older brother makes a amarillo(yellow mole sauce) with the aji lemon peppers i grow just for him.Mole can be a pain,but you and bro must have known each other in another life......He loves the Anchiote as well........PDT_Armataz_01_37.gif
post #12 of 26
gppd grief, that looks great, rivet! looking forward to final pix and reading about the results.

a great job and a great chronicle!points.gif
post #13 of 26
Wow Diddily Ow that looks good John! Thanks for the tip on the Mole settling and the need to stir.
I have to hit the hay now cause I need to get up in 4 1/2hrs to take my younger Brother to work then fire up the smoker, I'll be looking forward to the end of this meal after I actually wake myself up and can read.
post #14 of 26
post #15 of 26
WOW is all I can AGAIN John. It seams like everything you make is awesome or has a good thist to it. Those turkey part (all of them) looks fantastic with the artiote verde sauce on them. Then the mole sauce at least I can buy that.
The turkey breast is looking so good and I would just like a good sandwich of that myself. I cann't wait to see this whole thing come together. keep up the great work and I'll be stopping back in for sure. later
post #16 of 26
Thread Starter 
Okay, all...sorry for the delay in the finished pics... After dinner, Mrs Rivet and I got involved watching "Ocean's 11" - the original one- with Dean Martin, Frank Sinatra, Sammy Davis jr and two very young actresses- Shirley Maclain and Angie ****inson. I'd forgotten what a fun movie that was and great to watch again. Still humming that soundtrack in my head this morning!

Anyway, just before dinner, made some fresh Guacamole for the meal, Guac is a year-round "must have" side in this home....

Then shredded the Queso Duro for the beans and sliced up the Queso Fresco for side nibbles with the meal. Queso Fresco and mole are a beautiful flavor match!

Here's the plated pic. Fresh tomatoes and hot peppers from the garden, along with some black olives. Corn tortillas for me, mrs riv prefers flour. Halfway through the meal, we realized we'd forgotten the chunky salsa! Oh well, no pics of that. No worries, it's just some homemade salsa to use up the tomatoes and cilantro from the garden that are growing like crazy. I nibble on the chiles as I eat, but they are too hot for my wife.

Here's a close up of the mole. Toasted sesame seeds are sprinkled on top to add color plus they taste really good in the mole. I don't normally like "bits" of things in my food, but this dish is a major exception!

We make mole with turkey often around here, but this was the first time we used smoked turkey. The result? Excellent smokey flavor that added a whole 'nother layer of flavor-goodness to the mole. The oak did the job well and the smoked meat came through clearly. I loved it. Mrs Rivet thought it was fantastic. So...there ya go. PDT_Armataz_01_01.gif

Thank you for sticking with my thread! Hope you enjoyed this as much as we did making and eating it.
post #17 of 26
You had me worried your air-drop into garden put you in the BAY.

Inspirational meal Rivet.Pass me a plate or threepoints.gif...
post #18 of 26
Looks great Rivet. You've really been pushing yourself doing these "authentic" style dishes.

points.giffor all the research you put into this and for all the hard work.
post #19 of 26
absolutely awesome
Rivet...way to go points.gif
post #20 of 26
impressive and it looks delicious! i will be giving this a try as soon as conditions allow, possibly with chicken.

thanks for posting another truly traditional mexican feast - nice to see something toher than tacos, burritos and nachos!
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