Mole (MOH-lay) is a rich, spicy, and slightly sweet sauce that is often served with poultry in many Mexican dishes. In this recipe it adds depth to a simple soup. Look for mole with the Hispanic ingredients in your supermarket.
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1/2 cup chopped fresh cilantro
How to Make It
Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, and next 5 ingredients (raisins through green chiles) to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Preheat oven to 425°.
Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.
Spoon 1 1/4 cups soup into each of 8 bowls. Divide tortilla strips evenly among servings. Top each serving with 1 tablespoon cilantro.
This is a big favorite in my house. I add a bit more mole (maybe 1/3 of a cup) and more veggies, and skip the raisins (most of the time because I just forget...), and it's spectacular every time. Simple, healthy and delicious. And the house smells just great!
This recipe was only ok. I made it because I had some mole paste sitting on the shelf and it was time to use it. I'm not so sure what the mole contributed, the final dish was chili pepper spicy but had bland quality like it was missing something - perhaps cumin? I may add more mole paste to the left overs and see how it tastes. It is not likely that I will make this again.
I think the key to making this a great dish is using great mole. I've made this with purchased mole from the store and it was good, but then I made it with some home made black mole and it was really good. The raisins also the perfect touch to the blend of spices.
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