Turkey Molé Olé!
What to do with leftover turkey? Spice it up the molé (pronounced mo-lay) way! This dish traces its roots to Mexico. Serve this delicious meat sauce over hot, cooked rice.
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
3 plum tomatoes, seeded and chopped*
3/4 cup beef broth
2 teaspoons granulated sugar
1/2 square unsweetened chocolate (0.5-ounce)
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
4 cups chopped cooked turkey
1 corn tortilla, finely ground (in food processor)
Cooked long-grained rice for accompaniment
- Sauté the onion, garlic, and peppers in the olive oil until softened. Add the tomatoes and sauté for 5 minutes. Add the broth and remaining ingredients, except turkey and ground ground tortilla. Stir until the chocolate has melted. Stir in the chopped turkey. Let the mixture simmer for about 15 minutes, then add the ground tortilla to thicken and smooth out the texture.
- Serve molé sauce on a bed of hot, long-grained rice.
Makes 10 to 12 servings.