Turkey with Mole Sauce

By BClover

Serve with salad of romaine and radishes plus rice flecked with scallions
prep: 10 mins + time to make Sauce
total time: 1 hour
servings: 6

246 cal, 8.4 g fat, 34.2 g protein, 7.8 g carb, 1.3 g fiber

Ingredients

• Mole Sauce:
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon red-pepper flakes
• 2 plum tomatoes, cored and chopped
• 1 ounce semisweet chocolate, chopped ( use dark instead)
• 1/4 teaspoon ground cinnamon
• 1/4 cup raisins
• 2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
• 1 small onion, halved and thinly sliced
• 1 dried ancho chile (available in the spice aisle or produce section)
• Coarse salt and ground pepper
• 1/3 cup blanched almonds
• Turkey with Mole Sauce
• 3/4 cup Mole Sauce
• 1 tablespoon olive oil
• 1 3/4 pounds boneless, skinless turkey breast
• Coarse salt and ground pepper
• 1/2 teaspoon sesame seeds, for garnish (optional)

Details

Adapted from marthastewart.com

Preparation

Step 1

Mole Sauce:

Step 1

In a large heavy-bottom saucepan, heat oil over medium-high. Add ancho chile; cook until soft and pliable (do not brown), 30 to 60 seconds. Remove with a slotted spoon, and discard stem. Transfer chile to a food processor.
Step 2

To pan, add almonds, garlic, and tortillas; cook, stirring, until toasted, 2 to 3 minutes; transfer to food processor with slotted spoon.
Step 3

Add onion and tomatoes to pan; cook until tomatoes begin to blacken, 8 to 10 minutes (reduce heat if necessary). Add raisins and pepper flakes; transfer to food processor.
Step 4

Add chocolate and cinnamon to food processor; puree until a paste begins to form, about 3 minutes. Add 1/4 cup water; puree until smooth, about 7 minutes more. Season with salt and pepper.
Step 5

Divide between two airtight containers; refrigerate up to 1 week or freeze up to 3 months. Defrost over low heat or in the microwave.








Turkey Dinner part:


Step 1

Preheat oven to 325 degrees. In a small bowl, whisk together mole sauce and 1/2 cup water until smooth.
Step 2

In a large heavy-bottom saucepan with a tight-fitting lid, heat oil over medium-high. Season turkey with salt and pepper; cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
Step 3

Cover tightly; bake until turkey is no longer pink in the middle (an instant-read thermometer inserted in the thickest part should register 165 degrees), about 40 minutes. Transfer turkey to a cutting board; let rest 10 minutes before thinly slicing.
Step 4

Stir sauce in pan to combine; serve with turkey. Garnish with sesame seeds, if desired.