Sunday Night Dinner: Leftover Turkey with Mole Sauce

We had this Sunday night and served it with blackeyed peas and rice and a salad.

I threw the mole together Sunday morning and then let it sit for the rest of the day so that the flavors could meld. It's easy to assemble, but the part where you toast the chilis will fill your house with tear gas... you have been warned. :-)

The Mole
1 package each dried Pasilla, Guajillo, New Mexico, and Chipotle chilis
2 Tbs each cumin, coriander
3 cinnamon sticks, broken into pieces
1-2 tsp ground oregano
2 Tbs each sweetened hot chocolate, unsweetened cocoa
manteca de color (a few Tbs)
water

Toast the chilis in a dry skillet in batches, then remove the stems and seeds. Toss the chilis in 1/2-1 cup of hot water, cover and let sit, stirring occasionally, until they are soft.
Toast the seeds and cinnamon in a dry skillet, then transfer to a blender and blend until powdered.
Add the rehydrated chilis and soaking water, the manteca and enough additional water to allow the blender to work. You want a thick paste.
Add the oregano, chocolate, and cocoa and stir well.
Allow the mole to stand for a while so the flavors can blend.

The Mole Sauce
1/2 c. mole
4 cloves garlic, minced
1/2 red onion, medium dice
1/2 c. red wine
2 Tbs dark soy sauce
Chicken stock

Combine the first five ingredients in a sauce pan and add enough of the stock to make a thick sauce. Cook over medium-low heat for about 30 minutes.

Leftover Turkey in Mole Sauce
Add chunks of leftover turkey to the mole sauce and cook over medium-low heat until the turkey is warmed through. Stir in a couple Tbs of sour cream and serve immediately.