Turkey Breast Mole Poblano

Thanksgiving is a time to reminisce about the year and celebrate the years’ cherished memories, friends and family in our lives. For my family it is also a time to get together. Whether we’re volunteering in our community or meeting friends, we know that our day will end with our family together.

Every Thanksgiving I get really excited about trying out new recipes to make the Holidays a memorable experience. This year I experimented with traditional mexican recipes and made a turkey breast with mole. The aromas of the mole remind me of my grandmother’s cooking and turkey always reminds me of family. After making this delicious dish, I’ve decided that we’re eating Turkey several times a year.

turkey mole recipe


2 lbs baked Turkey Breast
4 teaspoons olive oil
4 dried ancho chiles
6 dried red chile peppers
3 cups of chicken stock, divided
1/2 teaspoon anise seeds
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander
1 medium onion, minced
3 cloves garlic, minced
2 medium-size chopped tomatoes
1 corn tortillas, torn into small pieces
2 ounces grated unsweetened baking chocolate
salt and pepper to taste


Preheat oven to 350 degrees. In a large skillet over medium heat, add the dried chiles turning frequently. Turn off the heat, and let sit for about 20 minutes. Once the chile peppers are softened in water, drain, and discard water.

In a large blender, place 4 prepared chile peppers at a time with 1/4 cup of the chicken stock and blend. Add few more chile peppers at a time with another 1/4 cup of chicken stock and continue blending until all have blended down. Add anise seed, cinnamon, cloves, coriander, onion, garlic, tomatoes, corn tortilla, and an additional 1/2 cup chicken stock. Blend until smooth.

Place the purée into a saucepan. Stir in the remaining 2 1/2 cups of stock and bring the sauce up to a simmer. Add more chicken stock as needed.

Add grated chocolate. Cook at a simmer, stirring frequently, until the chocolate melts.

Add turkey or chicken to the pureed Mole Sauce and heat through. Add salt and pepper to taste.

Transfer to large serving dish with an edge to prevent any sauce from over flowing.

Pour sauce over sliced turkey.

Warm in oven until ready to serve.

Buen Provecho!

Eva Smith

Publisher at Tech Life Magazine
Eva is an award winning entrepreneur and Publisher of Tech Life Magazine. She has been recognized by Ford Motor Company as a Mujer Legendaria Inteligente (Smart Entrepreneur), USA Today Magazine as a Top Blogger to Watch and Latina Magazine as a Top 25 Latinas Who Shine in Technology. Her work has also been featured on Mashable, Mom.me, Babble, Baby Center, Latinamom.me, USA Today, Latina Magazine, Huffington Post, National Parks Services, Voxxi, NBC Latino, Rolling Stone Magazine & more.She is technologist, engineer, bilingual freelance writer, speaker and digital media consultant.


  1. I love turkey in mole! I always do this with my Thanksgiving leftovers 🙂

  2. This might make me like mole…

  3. Eva,
    Mole is my all time favorite recipe. Although, it’s time consuming and requires many many ingredients, it pays off in the end. I love it’s rustic flavor. You can taste history in that sauce. Thanks for posting this. 😉

  4. I love the fusion here! taking a traditional dish and making it perfect for the holidays!

  5. I never used to like mole and now I love it. This is a must try.

  6. I haven’t tried this yet and it looks delicious!

  7. I’ve never had mole and I don’t care for turkey…but so long as it’s not spicy, I’ll try anything once.

  8. I love Turkey mole, too, which I tasted when I lived in Mexico. Your recipe is authentic and a creative and delicious twist to traditional Thanksgiving holiday fare. I’m sharing a link to a High Heeled Kitchen video Grilled Pork Duroc in Mole sauce recipe. I think you are giving Chef Kevin a run for his money!



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