Turkey Mole

Turkey Mole

Mole is a classic Latin sauce, made with cocoa and spices










For sauce:

  • 1 Tbsp chili powder
  • 1 tsp ground black pepper
  • ⅛ tsp ground cloves
  • ⅛ tsp ground allspice
  • 1 Tbsp sesame seeds (reserve
  • 1 tsp for garnish) (optional)
  • 2 Tbsp canola oil, divided into two 1-Tbsp portions
  • ½ Tbsp garlic, minced (about 1 clove)
  • ½ C onion, chopped
  • 1 C canned no-salt-added diced tomatoes
  • 1 tsp fresh oregano, rinsed, dried, and chopped (or ¼ tsp dried)
  • 1 Tbsp cocoa powder
  • 1 C low-sodium chicken broth

For turkey:

  • 12 oz turkey fillets, boneless and skinless (about 4 pieces)
  • ½ tsp salt
  • ½ tsp ground black pepper


  1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
  2. To prepare the sauce, add chili powder, pepper, cloves, allspice, and sesame seeds (optional) to a saucepan, and toast on medium heat for 2 minutes.
  3. Add 1 tablespoon canola oil.  Sauté garlic on medium to medium-high heat for 30 seconds to 1 minute.
  4. Add onion, and sauté until cooked but not brown, about 2–3 minutes.
  5. Add tomatoes, oregano, cocoa powder, and chicken broth, and bring to a boil over high heat.  Simmer for 8–10 minutes. 
  6. Remove from the heat, and let cool to room temperature.  Puree the sauce in a blender until smooth.  Return sauce to the pan, and reheat slowly (or keep sauce warm on stovetop).
  7. To prepare the turkey, coat the fillets with 1 tablespoon canola oil and season with salt and pepper.
  8. Broil turkey in preheated oven or grill for 3–5 minutes on each side or until the turkey is fully cooked (to a minimum internal temperature of 165 °F).
  9. Serve one piece of turkey with ½ cup of the warm mole sauce.

Tip: Try serving with rice and Baby Spinach With Golden Raisins and Pine Nuts.

Nutrition (per serving):

Calories 217, Total fat 9 g, Saturated fat 1 g, Cholesterol 53 mg, Sodium 421 mg, Total fiber 2 g, Protein 24 g, Carbohydrates 9 g, Potassium 419 mg