2 tbsp corn oil
4 turkey breasts, cut into 2 cm dice
1 onion, finely chopped
5 tbsp mole pablano powder
2 tbsp tomato puree (paste)
400 g can chopped tomatoes
1 vegetable stock cube, made up to 2 cups (500 ml) with boiling water
1 tbsp cocoa powder
1 lime, cut into quarters
1 tomato, deseeded and cut into strips
4 turkey breasts, cut into 2 cm dice
1 onion, finely chopped
5 tbsp mole pablano powder
2 tbsp tomato puree (paste)
400 g can chopped tomatoes
1 vegetable stock cube, made up to 2 cups (500 ml) with boiling water
1 tbsp cocoa powder
1 lime, cut into quarters
1 tomato, deseeded and cut into strips
method
1. Heat a 1 tbsp of oil in a medium size saucepan and cook the turkey pieces until sealed on all sides. Remove the turkey from the pan and put to one side.
2. Heat the remaining oil in the saucepan and cook the onion until softened.
3. Stir in the mole powder and cook for a further minute. Add the tomato puree, chopped tomatoes, stock and cocoa powder. Bring to the boil then reduce the heat and simmer gently for 45 minutes.
4. After the mole has been cooking for 20 minutes, return the turkey to the saucepan and continue to cook slowly.
5. Serve with wedges of lime and strips of tomato.
6. This dish can be accompanied by rice or tortillas.
2. Heat the remaining oil in the saucepan and cook the onion until softened.
3. Stir in the mole powder and cook for a further minute. Add the tomato puree, chopped tomatoes, stock and cocoa powder. Bring to the boil then reduce the heat and simmer gently for 45 minutes.
4. After the mole has been cooking for 20 minutes, return the turkey to the saucepan and continue to cook slowly.
5. Serve with wedges of lime and strips of tomato.
6. This dish can be accompanied by rice or tortillas.
serving amount
serves: 4
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