- Total Time
The cocoa-infused mole adds richness rather than sweetness.
dried ancho pepper(s)4 item(s)
hot water2 cup(s), boiling
uncooked onion(s)1 medium, white, cut into chunks
garlic clove(s)3 clove(s), medium, large, peeled
unsweetened cocoa powder1 Tbsp, powder
dried oregano1 tsp
dried thyme½ tsp
black pepper½ tsp, coarsely ground
anise seed¼ tsp
uncooked boneless skinless turkey breast1 ¾ pound(s), (or 2 pound)
bay leaf1 leaf/leaves
cinnamon stick(s)1 average, (optional)
masa harina1 Tbsp
fresh lime juice1 Tbsp
- Combine the ancho chiles and boiling water in a bowl, cover, and let steep until chiles are soft, about 30 minutes.
- Meanwhile, preheat the oven to 350°F.
- 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.
- 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.
- 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.