So if you have leftover turkey--or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano and their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!
The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.
Quick Turkey Molé
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Toasted pepitas (pumpkin seeds), for garnish
Heat oil in heavy saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Take left over Turkey and either add to oven friendly sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.
***This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!
Turkey con Mole Sauce
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on baking sheet at 350 ° F for about 8 minutes. Set aside. (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.