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Turkey Oaxaca

0
Points®
Total Time
1 hr 45 min
Prep
30 min
Cook
1 hr 15 min
Serves
6
Difficulty
Difficult
Mexican mole is an intense, dark sauce usually served with poultry. There are many variations of this spicy specialty, depending on its place of origin. Oaxaca is a town famous for its seven moles, including this chocolate rendition.The cocoa-infused mole adds richness rather than sweetness. Serve this dish with brown rice, white rice, or sautéed cauliflower rice to soak up the delicious sauce. You can also serve it with warm tortillas to make wraps.

Ingredients

Dried ancho pepper

4 item(s)

Hot water

2 cup(s), boiling

Onion

1 medium, white, cut into chunks

Garlic

3 large clove(s), peeled

Unsweetened cocoa powder

1 Tbsp

Dried oregano

1 tsp

Dried thyme

½ tsp

Black pepper

½ tsp, coarsely ground

Anise seed

¼ tsp

Uncooked boneless skinless turkey breast

2 pound(s)

Bay leaf

1 leaf/leaves

Cinnamon stick

1 average, (optional)

Masa harina

1 Tbsp

Fresh lime juice

1 Tbsp

Instructions

  1. Combine the ancho chiles and boiling water in a bowl, cover, and let steep until chiles are soft, about 30 minutes.
  2. Meanwhile, preheat the oven to 350°F.
  3. To make the mole, strain the ancho chiles, reserving the soaking liquid; then stem, core, seed, and devein them. Put the chiles and their soaking liquid into a food processor. Add the onion, garlic, cocoa, oregano, thyme, pepper, and anise seeds. Process to a puree, about 30 seconds.
  4. Put the turkey breast into a heavy medium skillet with an ovenproof handle. Pour the mole over the breast and add the bay leaf and cinnamon stick (if using). Cover and bake until the turkey reaches an internal temperature of 170°F, about 11/4 hours.
  5. Transfer the turkey to a cutting board. Discard the bay leaf and cinnamon stick. Transfer 1/4 cup of the mole to a bowl and mix in the masa harina, then stir the mixture back into the pan. Stirring frequently, cook over medium heat until thickened, about 3 minutes. Stir in the lime juice. Slice the turkey breast and remove the skin. Divide the turkey slices among 6 dinner plates, and spoon the mole over the slices.
  6. Serving size: about 3 oz turkey and a few spoonfuls sauce

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