This recipe goes with Gorditas with Turkey Mole
Southern Living JANUARY 2003
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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