MOLE MANCHAMANTELES CON PAVO – Fruity, Deep, Holiday Comfort on a Plate

Mole Manchamanteles con Pavo Recipe

Intro

Mole manchamanteles is one of those dishes that tells you exactly who it is the moment it hits the pot. Sweet fruit, toasted chiles, warm spices, and that deep, brick-red color that feels festive before you even taste it. This version leans into everything that makes manchamanteles special. Ripe pineapple and pear, plantain, ancho chiles, clove, cinnamon, and a long, slow simmer that pulls it all together. Finishing the dark meat of the turkey in the mole turns it into something rich and soulful. Serve it over rice with warm tortillas and let it take over the whole table.

Why This Mole Works

🍍 Fruit for depth and balance. Pineapple, pear, and plantain bring sweetness that plays perfectly with the toasted chiles.
🌶️ Ancho chiles for body. Earthy, smoky, raisiny notes that give the mole its backbone.
🧅 Slow-cooked aromatics. Onion, garlic, herbs, and spice build layers you can taste.
🔥 The simmer. One hour on low merges everything into a smooth, velvety sauce.
🍗 Turkey that holds up. Dark meat melts into the mole while the white meat gets sliced and sauced.

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Ingredients

YIELD: 7 quarts mole + full turkey

Mole Manchamanteles

• 100 g neutral oil (about 7 tbsp)

• 300 g white onion, large dice (about 2 cups)

• 360 g pineapple, large dice (about 2½ cups)

• 300 g Bosc pears, large dice (about 2 cups)

• 3 g fresh thyme, leaves only (about 1 tbsp)

• 3 g fresh oregano, leaves only (about 1 tbsp)

• 700 g whole tomatoes (about 4 medium tomatoes)

• 360 g ripe plantains (1 large plantain)

• 85 g garlic, in its paper (about 15 cloves)

• 205 g ancho chiles, seeded and stemmed (about 20 chiles)

• 35 g sesame seeds (about 3 tbsp)

• 100 g raw almonds (about 1 cup)

• 2 g cumin seeds (about 1 tsp)

• 7 whole cloves

• 30 g Mexican cinnamon, broken (about 3 sticks)

• 4 L chicken stock or water (about 4.2 quarts)

• 80 g lard (about 6 tbsp)

• 40 g Diamond Crystal kosher salt (about 2½ tbsp, or to taste)

• 100 g sugar (about ½ cup, or to taste)

Turkey

• 1 whole turkey (12 to 14 lb / 5.4 to 6.4 kg), legs and thighs removed

• Diamond Crystal kosher salt, as needed

• Freshly ground black pepper, as needed

Instructions

Mole

1️⃣ Toast the seeds, spices, and chiles

In a dry pan over medium heat, toast sesame seeds, almonds, cumin, cloves, cinnamon, and ancho chiles until fragrant. Set aside.

2️⃣ Broil the aromatics

Place tomatoes, plantains, and garlic under a broiler. Char until the skin blackens and the flesh softens. Rotate as needed.

3️⃣ Sauté the fruit and aromatics

Heat oil over medium-high. Add onion and a pinch of salt. Cook until caramelized. Add pineapple and pear. Cook until softened and caramelized. Add herbs and the toasted spices. Cook until the herbs wilt and everything smells sweet and warm.

4️⃣ Steep the mixture

Add toasted chiles, peeled plantains, peeled garlic, and stock. Bring to a simmer then turn off the heat. Let steep 20 minutes.

5️⃣ Blend the mole base

Working in batches, blend everything until smooth and thick.

6️⃣ Strain

Pass through a fine mesh strainer to remove any remaining solids.

7️⃣ Fry and simmer

Melt lard in a large pot over high heat. Add the strained mole. Bring to a simmer then lower the heat. Cook 1 hour, stirring occasionally so it doesn’t stick.

8️⃣ Season

Taste and adjust salt and sugar so the sweetness and chile depth land right in the middle.

Turkey

1️⃣ Spatchcock the crown

Remove the backbone with kitchen shears. Flip the crown and press firmly to flatten.

2️⃣ Season

Pat dry. Season the crown and legs generously with salt and pepper.

3️⃣ Roast at high heat

Preheat oven to 450 F (230 C). Place the crown on a rack over a sheet tray. Place the legs on another tray. Roast both for 25 minutes.

4️⃣ Lower the heat

Reduce oven to 350 F (175 C). Legs: roast about 25 more minutes until 170 F (77 C). Rest under foil. Crown: roast 50 to 60 more minutes until 165 F (74 C). Rest 15 to 20 minutes.

To Finish

Place the dark meat in 3 to 4 quarts of the mole and simmer until it falls off the bone. Slice the white meat. Serve everything over white rice with warm tortillas and plenty of mole on top.

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Tips & Tricks

🍍 Balance the sweetness. If your fruit is very ripe, adjust with salt or a splash of stock.
🔥 Mole too thick. Loosen with stock until it coats a spoon but still flows.
🍫 Mole too thin. Keep simmering to reduce.
❄️ Leftovers freeze well. Portion in quart containers for easy reheating.
🍗 Use any protein. This mole loves chicken, pork, roasted vegetables, and shrimp.

Make It & Show Me

If you make this mole manchamanteles, tag @goatboyintl so I can see it on your table.