Turkey Mole/Mole de Guajolote
This recipe cuts down preparation time significantly by using mole paste—a 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. cooking oil
– 4 serving pieces turkey
– 1 to 2 c. turkey or chicken broth
– 1 9- to 10-oz. jar mole paste.
Heat the cooking oil in a large, ovenproof pan. Brown the turkey pieces. Cover the pan and put it in the oven at 325ºF for 40 to 60 minutes, until the turkey is tender.
Remove the turkey pieces to a plate. Pour the pan juices into a large heat-proof measuring cup. Use a turkey baster to remove the fat that floats to the top of the cup.
Add enough broth to make 2½ c. of liquid. Pour the liquid back into the pan and add the mole paste. Stir the mixture until all lumps are dissolved.
Cook the sauce over medium heat, stirring constantly, until it becomes thick. Use your fingers to shred the turkey into bite-sized pieces. Put the turkey back in the pan and spoon the sauce over them. Lower the heat and cook gently for 10 minutes. Serve the mole with rice.
Food: Turkey Mole/Mole de Guajolote