Turkey with Mole

• 1 1/4 pounds boneless, skinless turkey breast, cut into 1/3-inch by 2 1/2-inch strips
• 1 (8 1/4-ounce) jar mole sauce, such as Dona Maria
• 5 tablespoons vegetable oil
• 6 cloves garlic, dry-roasted (page 158)
• 1 teaspoon kosher salt
• 3 cups chicken stock
• 2 cups water
• 8 ounces tomatoes, blackened (page 164) and cut into 1/4-inch dice
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1 teaspoon chipotle puree (page 153)
• 1/3 cup dark raisins (do not use golden raisins)
• 2 ounces Mexican chocolate (such as Ibarra)
• 1 1/2 ounces bittersweet chocolate (at least 70 percent cacao)
• 8 (51/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Toasted sesame seed (page 164)

1. In a large bowl, combine the turkey strips and half of the mole sauce.
2. Cover and marinate overnight in the refrigerator.
3. When ready to cook, drain the turkey strips, reserving the mole marinade.
4. In a large, heavy skillet, heat 2 tablespoons of the oil over medium heat and lightly sear the turkey strips on both sides; set aside.
5. In a large, heavy saucepot, heat 1 tablespoon of the oil over medium heat.
6. Add the garlic and saute for 30 seconds (dont let it burn).
7. Add the salt, chicken stock, water, tomatoes, balsamic vinegar, chipotle puree, and raisins and cook for 30 minutes.
8. Remove from the heat.
9. Blend thoroughly and pass through a medium-mesh sieve.
10. Refry the sauce: In a large, heavy nonstick skillet, heat 1 tablespoon of the oil over high heat until almost smoking.
11. Add the sauce, remove from the heat, and stir to blend.
12. Stir in the Mexican and bittersweet chocolates, and add the sauteed turkey, the reserved mole sauce, and the remaining half jar of mole sauce.
13. Decrease the heat to medium-low and gently simmer, covered, for about 1 1/2 hours, turning the turkey strips every 20 minutes or so.
14. The turkey should be cooked through.
15. Remove the turkey from the sauce and set aside.
16. Refry the sauce: In a large, heavy nonstick skillet, heat the remaining 1 tablespoon of oil over high heat until almost smoking.
17. Add the sauce, remove from the heat, and stir to blend.
18. Remove from the heat and pass through a medium-mesh sieve.
19. When the turkey is cool, shred it with your hands and mix with the sauce.
20. Serve immediately or keep warm in the pan until ready to serve.
21. To serve, lay the tortillas side by side, open face and overlapping on a platter.
22. Divide the filling equally between the tortillas and top with salsa and sprinkle with sesame seed.
23. Grab, fold, and eat right away.
24. Or build your own taco: lay a tortilla, open face, in one hand.
25. Spoon on some filling, top with salsa and sesame seed, fold, and eat right away.

turkey breast, mole sauce, vegetable oil, garlic, kosher salt, chicken stock, water, tomatoes, balsamic vinegar, puree, dark raisins, chocolate, bittersweet chocolate, corn tortillas

Taken from www.epicurious.com/recipes/food/views/turkey-with-mole-393928 (may not work)