Oaxacan Coloradito Mole with Turkey and Raisins
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Ingredients
- 700 g turkey breast, diced
- 3 tbsp ancho chilli paste
- 400 g plum tomatoes
- 30 g raisins
- 1 onion
- 2 garlic cloves
- 0.5 tsp ground cinnamon
- 1 tsp dried oregano
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 259 kcal
- Protein
- 44.5 g
- Carbohydrate
- 14 g
- of which sugars
- 10.5 g
- Fat
- 2.5 g
- of which saturates
- 0.7 g
- Fibre
- 2.7 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced turkey breast in a large pan, then set aside.
- 2
Fry the onion and garlic cloves for 5 minutes, then add the ancho chilli paste, plum tomatoes, raisins, ground cinnamon and dried oregano.
- 3
Simmer for 5 minutes, then blend the sauce smooth with the chicken stock.
- 4
Return the sauce and turkey to the pan, cover and simmer for 30 minutes until the turkey is cooked through with no pink remaining.
- 5
Serve the coloradito mole hot, spooning the sauce generously over the turkey.
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