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Turkey in Mole Sauce

Serving Size

Serves 4, 1 cup per serving

Ingredients

  • 1 large onion
  • 1 medium jalapeño pepper
  • 6 ½ teaspoons ground cumin
  • 2 ½ teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon canola oil
  • 1 pound lean ground turkey
  • 1 (14-ounce) can diced tomatoes, no salt added
  • ¾ cup water
  • 3 Tablespoons cocoa powder
  • ½ teaspoon salt

Optional Ingredients:

  • 1 bunch fresh cilantro 
  • 1 small scallion

Materials

  • Can opener
  • Cutting board
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Plate
  • Sharp knife

Nutritional Information

Instructions

  1. Peel and chop onion. Rinse and mince jalapeño.
  2. If using, rinse and chop cilantro. Peel and thinly slice scallion.
  3. In a large skillet over medium heat, add cumin, coriander, anise seed and cinnamon. Cook until fragrant, stirring often, 2-3 minutes. Transfer spices to a plate.
  4. Add oil to the skillet and heat.  Add onion and cook until golden, 12-14 minutes. Add jalapeño and cook until fragrant, about 1 minute more.
  5. Add turkey and spices. Cook until turkey is browned, breaking up clumps with a mixing spoon, about 5 minutes.
  6. Add tomatoes, water, and cocoa powder. Stir to combine. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes. Stir in salt. If using, serve sprinkled with cilantro and/or scallions.

 

Chef's Notes

  • Serve with Confetti Pepper Corn Bread or over cooked rice. Add a side of Sauteed Greens or a tossed salad.
  • For extra heat, add another rinsed and minced jalapeño pepper in step 4.
  • You can use 1 teaspoon anise seed in place of ½ teaspoon of the cumin and ½ teaspoon of the coriander, if you like.

Turkey in Mole Sauce

Serving Size

Serves 4, 1 cup per serving

Ingredients

  • 1 large onion
  • 1 medium jalapeño pepper
  • 6 ½ teaspoons ground cumin
  • 2 ½ teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon canola oil
  • 1 pound lean ground turkey
  • 1 (14-ounce) can diced tomatoes, no salt added
  • ¾ cup water
  • 3 Tablespoons cocoa powder
  • ½ teaspoon salt

Optional Ingredients:

  • 1 bunch fresh cilantro 
  • 1 small scallion

Materials

  • Can opener
  • Cutting board
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Plate
  • Sharp knife

Nutritional Information

Instructions

  1. Peel and chop onion. Rinse and mince jalapeño.
  2. If using, rinse and chop cilantro. Peel and thinly slice scallion.
  3. In a large skillet over medium heat, add cumin, coriander, anise seed and cinnamon. Cook until fragrant, stirring often, 2-3 minutes. Transfer spices to a plate.
  4. Add oil to the skillet and heat.  Add onion and cook until golden, 12-14 minutes. Add jalapeño and cook until fragrant, about 1 minute more.
  5. Add turkey and spices. Cook until turkey is browned, breaking up clumps with a mixing spoon, about 5 minutes.
  6. Add tomatoes, water, and cocoa powder. Stir to combine. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes. Stir in salt. If using, serve sprinkled with cilantro and/or scallions.

 

Chef's Notes

  • Serve with Confetti Pepper Corn Bread or over cooked rice. Add a side of Sauteed Greens or a tossed salad.
  • For extra heat, add another rinsed and minced jalapeño pepper in step 4.
  • You can use 1 teaspoon anise seed in place of ½ teaspoon of the cumin and ½ teaspoon of the coriander, if you like.
1824 Lincoln Street Denver, CO 80203

303-892-8480