GUACALOTE EN MOLE (Turkey Mole)
Preparation time: 30 min. Cooking time: 25 min. Serves: 4.
1 1/2 lbs. Turkey Breast and Thigh meat, cut in cubes, or one qt. can cooked turkey, coarsely broken up.
1 Medium Onion, coarsely chopped.
2-4 Yellow, Chili Caribe or 1 medium Habanero (to taste), finely diced.
1/2 bunch fresh Cilantro, coarsely chopped.
2 large cloves Garlic, pressed.
1 9.5 oz. jar Mole Paste or one 4 oz tin Mole Powder.
3 Tbsp. Peanut Butter.
2 Tbsp. Olive Oil or Lard (Manteca).
1 1/2 cup Chicken Broth or Water with 1 1/2 tsp Chicken Boullion grains.
If using raw Turkey; place the Oil in a heavy skillet, heat to temperature and add turkey. Lightly brown Turkey. Drain all but 1/4 Fat, return Turkey to heat. Add Mole Paste, or powder, and Broth, stir to make a thin gravy. Add all other ingredients and stir. Bring to boil, lower heat, cover and simmer for 25 min. stirring occasionally until Onion is broken down and gravy is thickened. Serve in heated stew bowls with steamed tortillas, one small jar gently simmered Nopales Tiernos (tender cactus leaves cooked with onion and cilantro) and Mexican beer or Iced Tea.
Also should be great with Tortilla Espanol.