• 3 cups (750 mL) Granny’s cooked Slow Cooker turkey meat, shredded
• 1 Tbsp (15 mL) lard, coconut oil or vegetable oil
• 1 Tsbp (15 mL) garlic, finely chopped

Mole Sauce:

• 8 – dried ancho and/or mulato chilies, seeds and stems removed
• 4 – dried pasilla chilies, seeds and stems removed
• 3 cups (750 mL) water
• 1/2 cup (125 mL) whole blanched almonds
• 1 – white corn tortilla
• 3 Tbsp (45 mL) lard, coconut oil or vegetable oil
• 1/4 cup (65 mL) sesame seeds
• 1/4 tsp (1.25 mL) anise seeds
• 1/2 tsp (2.5 mL) corriander seed
• 1/4 cup (65 mL) raisins
• 1/2 tsp (2.5 mL) cinnamon
• 1/4 tsp (1.25 mL) allspice
• 3 oz. (90 g) Mexican chocolate
• 3 cups (750 mL) chicken stock

Tacos:

• 8 – white corn tortillas
• 1 cup (250 mL) shredded Monterey jack cheese
• 2 cups (500 mL) shredded iceberg or romaine lettuce
• 1/2 cup (125 mL) salsa

Directions for preparing mole sauce:

1. Bring chilies and water to a boil in a saucepan for 5 minutes then leave to soak until soft.
2. Drain shilies reserving liquid.
3. Bake almonds in a 300˚F (150˚C) oven for about 20 minutes or until lightly browned.
4. Dry tortilla in oven until no longer soft. Once dried, fry tortilla in skillet with oil until golden brown
5. Toast sesame seeds, anise seeds, and coriander seeds in a dry skillet until golden brown.
6. Add raisins in same oil for 2 minutes
7. Add and drained chilies, seeds, nuts , crumbled tortilla and all remaining spices to a blender along with 1 cup of reserved chili liquid and puree.
8. Add stock and continue to blend until it reaches sauce consistency. Transfer to a saucepan and gently heat.
9. Add chocolate and continue to heat until the chocolate is melted.

Turkey:

1. Sauté onions and garlic in a separate pot.
2. Add Shredded turkey and enough sauce to cover.

Serve turkey in tacos with lettuce, cheese and salsa. Remaining sauce can be frozen for later use.

Pairs well with a Honey Lime Cocktail containing: Jack Daniels Tennessee Honey Whiskey, Limeade, Soda Water