Maxico Turkey Mole
Turkey Mole or Mole de Guajalote.
Mexicans consider mole the classic dish for any celebration, much as U.S citizen think of a roast turkey dinner. This recipe cuts down preparation time significantly by using mole pastea concentrated form of mole sauce that can be mixed with broth or water. Mole paste is available in the Mexican food section of most grocery stores.
1 tbsp. lard or cooking oil
4 serving pieces turkey*
1 to 2 c. turkey or low-fat/nonfat chicken broth*
1 9- to 10-oz. jar mole paste
4 servings cooked rice
- Over medium high heat, melt the lard or heat the cooking oil in a large, ovenproof pan. Brown the turkey piece. Cover the pan and put it in the oven at 325F for 40 to 60 minutes, until the turkey is tender
- Transfer the turkey pieces to a plate. Pour the pan juices into a heat-proof measuring cup. Use a turkey baster to remove the fat that floats to the top of the cup.
- Add broth to make 2 1/2 c. of liquid. Pour the liquid into the ovenproof pan and add the mole paste. Stir the mixture until all lumps are dissolved.
the mole over medium heat, stirring constantly, until it becomes thick. Put the turkey pieces back in the pan and spoon the sauce over them. Lower the heat and cook gently for 10 minutes. Serve the mole with rice.