EATING
Quick turkey mole
Quick turkey mole
Ingredients
| 2 | dry chili negro |
| 2 | dry pasilla peppers |
| 2 | dry guajillo peppers |
| 5 cups | water |
| 1 cup | low-sodium vegetable broth |
| 1/2 cup | dates or raisins |
| 1 | clove garlic, chopped |
| 1/2 cup | white onion, chopped |
| 8 ounces | turkey breast, thinly sliced |
| 1 tablespoon | cumin |
| 1 teaspoon | cinnamon |
| 2 teaspoons | white sesame seeds |
| 1 teaspoon | olive oil |
| 1 cup | fresh cilantro, chopped |
Directions
Toast the peppers for 3 minutes, then blend with the water and strain. Set aside.
To a large pot, add the garlic, onion, dates or raisins, and the chili sauce and cook for 10 minutes; then put back in the blender and blend until smooth; put back into pot.
Add spices and vegetable broth and cook until it becomes a thick sauce.
Meanwhile, in a nonstick pan, sauté the turkey breast in oil until golden brown; add to the sauce.
Garnish with cilantro and sesame seeds and serve.
4
Servings
n/a
Prep Time
n/a
Cook Time
Nutrition facts
| Calories | 199 |
| Fat | 5.9 g |
| Sat Fat | 1.1 g |
| Cholesterol | 30.1 mg |
| Sodium | 519 mg |
| Carbohydrate | 27.6 g |
| Fiber | 5.3 g |
| Protein | 13.6 g |
