International
Turkey Mole
mole is a classic Latin sauce, made with cocoa and spices
Gather
Ingredients
For sauce
- 1 Tbsp chili powder
- 1 tsp ground black pepper
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1 Tbsp sesame seeds (reserve 1 tsp for garnish) (optional)
- 2 Tbsp canola oil, divided into two 1-Tbsp portions
- ½ Tbsp garlic, minced (about 1 clove)
- ½ C onion, chopped
- 1 C canned no-salt-added diced tomatoes
- 1 tsp fresh oregano, rinsed, dried, and chopped (or ¼ tsp dried)
- 1 Tbsp cocoa powder
- 1 C low-sodium chicken broth
For turkey
- 12 oz turkey fillets, boneless and skinless (about 4 pieces)
- ½ tsp salt
- ½ tsp ground black pepper
Make it
Method
- 1
Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
- 2
To prepare the sauce, add chili powder, pepper, cloves, allspice, and sesame seeds (optional) to a saucepan, and toast on medium heat for 2 minutes.
- 3
Add 1 tablespoon canola oil. Sauté garlic on medium to medium-high heat for 30 seconds to 1 minute.
- 4
Add onion, and sauté until cooked but not brown, about 2–3 minutes.
- 5
Add tomatoes, oregano, cocoa powder, and chicken broth, and bring to a boil over high heat. Simmer for 8–10 minutes.
- 6
Remove from the heat, and let cool to room temperature. Puree the sauce in a blender until smooth. Return sauce to the pan, and reheat slowly (or keep sauce warm on stovetop).
- 7
To prepare the turkey, coat the fillets with 1 tablespoon canola oil and season with salt and pepper.
- 8
Broil turkey in preheated oven or grill for 3–5 minutes on each side or until the turkey is fully cooked (to a minimum internal temperature of 165 °F).
- 9
Serve one piece of turkey with ½ cup of the warm mole sauce.
- 10
Tip: Try serving with rice and Baby Spinach With Golden Raisins and Pine Nuts .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
