Turkey Breast in Mole Sauce.

This is a more streamlined version of the Mexican mole. It gets most of its flavor from spending a couple of hours in a dutch oven. Serve it with rice tonight and save the rest and freeze it to make enchiladas or Huevos Rancheros. These recipes I will post at another date. So here is the story of the mole sauce.

The most common version of the legend takes place at the Convent of Santa Rosa in Puebla Mexico sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top. And the archbishop loved it. So, that is how it all began.

Turkey Breasts in Mole Sauce


3 tablespoons olive oil

2 chopped yellow onions

1/2 cup slivered almonds

1 tablespoon chile powder

1 teaspoon cumin

1/2 teaspoon ground cinnamon

1 teaspoon dried oregano

1 can (14oz) diced tomatoes

1/4 cup (1 1/2oz) bittersweet chocolate

2 cups chicken broth

1 bone in turkey breast

salt and freshly ground pepper


Preheat your oven to 325

In a large dutch oven, heat olive oil until warm. Add onions and almonds. Saute until golden brown, 8-10 minutes. Stir in the chile powder, cumin,cinnamon and oregano. Saute until fragrant about 30 seconds. Add the tomatoes, chocolate and broth. Stir until the chocolate has melted about 1 minute. In a food processor blend the mole mixture to a paste. Meanwhile remove the wrapper from your turkey breast and clean. Put the turkey breast in your dutch oven. Pour that yummy mole sauce over the top and clamp on a lid. Put it in the oven and allow it to cook for 3 hours. Baste every hour or so. Transfer the turkey to a cutting board and cut into slices. Arrange the slices on a plate and spoon mole over the top and serve.


For the rest of the turkey, let the mole cool to room temperature. With your fingers or a pair of forks, shred the meat to use for enchiladas or other recipes. Stir together the shredded turkey with the remaining mole, then transfer to airtight containers and store in the refrigerator for up to 2 days or in the freezer for up to 1 month