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    Mole Negro de Guajalote (Turkey with Chilli and Chocolate Sauce)

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    Mole Negro de Guajalote (Turkey with Chilli and Chocolate Sauce)

    There are many variations of the classic Mexican mole ('moll-lay') but black mole - a dark concoction flavoured with chocolate - is the one most often served at celebrations.

    • Preparation time: 40 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6 - 8


    • 1kg turkey breast, cut into bite-sized pieces
    • 1 onion, roughly chopped
    • 2 bay leaves
    • 1 sprig thyme
    • 1 tsp ground allspice
    • Salt and freshly ground pepper
    • 2 garlic cloves, crushed
    • Mole Sauce
    • 4 tbsp sunflower oil
    • 2 tbsp flaked almonds
    • 2 tbsp pumpkin or sunflower seeds
    • 2 red peppers, deseeded and diced
    • 4 garlic cloves, roughly chopped
    • 2 wheat flour tortillas, torn into small pieces
    • 1 level tsp dried chilli flakes
    • 1 tsp cumin seeds
    • 500g tomatoes, skinned, seeded and chopped
    • 1 strip orange zest
    • 1 tsp dried oregano
    • 1 tsp ground cinnamon
    • ½ tsp ground cloves
    • 50g dark chocolate, grated
    • 2 tbsp smooth peanut butter


    1. Put the turkey, onion, garlic, bay, thyme, allspice, salt and pepper in a pan with 1 litre water. Bring to the boil then simmer for 30 minutes or till the meat is tender but firm. Skim off any scum. Remove the meat with a slotted spoon, and reserve in a spoonful of broth. Strain the remaining broth into a clean pan and boil until reduced to 500ml.
    2. Heat 2 tbsp oil in a frying pan and toast the almonds and seeds till brown. Remove and reserve (set aside a few for garnish). Add the peppers to the pan and fry till soft. Remove and reserve. Add 1 tbsp oil to the pan and fry the garlic and tortilla until browned. Add the chilli and cumin and fry for another minute, then remove and reserve. Reheat the pan with another 1 tbsp oil and cook the tomatoes until thick and rich.
    3. Drop all the fried ingredients into a food processor with a spoonful of turkey broth, and process to a paste. Meanwhile, add the orange zest, oregano and spices to the remaining broth, leave to infuse for 10-15 minutes, then add to the processor. Add the chocolate and peanut butter and process until smooth. Return the sauce to the pan; simmer for 20 minutes or until it thickens a little. Adjust the seasoning. Stir the turkey into the sauce and simmer for another 10 minutes. Heap on a dish and finish with the reserved toasted nuts and a few mint leaves. Serve with rice tossed with orange zest.

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    Drinks recommendation

    Try a soft red with little tannin. Wines that contain Malbec often exhibit hints of clove that would be highly appropriate here.


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