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Turkey Mole

This recipe goes with Gorditas with Turkey Mole

Southern Living JANUARY 2003

  • Yield: Makes 6 1/2 cups


  • 1 (8 1/4-ounce to 9 1/4-ounce) can mole sauce
  • 1 (10-ounce) can enchilada sauce
  • 4 cups chicken broth
  • 1 tablespoon creamy peanut butter
  • 2 (1-ounce) unsweetened dark chocolate baking squares
  • 1 1/2 pounds cooked turkey, shredded (about 5 cups)
  • 1/2 teaspoon salt
  • Toppings: 1 (15-ounce) can black beans, rinsed and drained (optional); shredded lettuce; chopped tomato; sour cream
  • Garnishes: lime wedges, cilantro sprigs


Stir together mole and enchilada sauces in a medium saucepan, and add chicken broth. Bring mixture to a boil; reduce heat, and simmer 5 minutes.

Stir in peanut butter and chocolate until melted and smooth. Stir in turkey and salt; cook until thoroughly heated.

Note: Turkey Mole may also be spooned into taco shells or rolled into tortillas. Canned mole sauce may be found in the Mexican foods section of large supermarkets.


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Turkey Mole Recipe