This is a quick and easy version of Mexico’s signature sauce - Mole. Traditional mole often has 20 ingredients or more and it can take all day to prepare. This simplified recipe uses some of the classic ingredients - cocoa, chili powder and ground nut butter – to deliver rich complexity to this smoky, savory sauce. This is a great way to use up leftover turkey from a holiday meal, or a great way to perk up store bought rotisserie chicken. Serve with warm tortillas and brown rice.
3 tablespoons vegetable oil
1 medium onion, minced
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
2 cups low-sodium chicken broth, plus more if needed
1 (14.5-ounce) can diced tomatoes, drained (Muir Glen Fire Roasted work well)
¼ cup raisins
2 tablespoons ground almond butter or peanut butter
10 ounces leftover cooked turkey or chicken, shredded (about 2 cups)
¼ cup minced fresh cilantro leaves
1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, oregano, cinnamon, allspice and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2. Stir in the broth, tomatoes, raisins, and nut butter and cook, stirring occasionally and scraping bottom of pan with wooden spoon, until thickened, about 20 minutes.
3. Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the roasted vegetables and simmer until heated through, about 5 minutes. Stir in the turkey and cook until heated through, about 2 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately over rice or in warmed tortillas.