Name: Quick Turkey Mole
Total time: 55 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 3 tablespoons vegetable oil; 1 medium onion , minced; 2 tablespoons chili powder; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon ground cinnamon; 1/8 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; 1/4 cup raisins; 2 tablespoons peanut butter; 10 ounces cooked turkey, shredded (about 2 cups); 1/4 cup minced fresh cilantro leaves

Why This Recipe Works

Like chilis, moles derive their complex flavor from dried chiles and spices. In its native country, Mexico, rich-tasting mole is often paired with mild-mannered chicken and served in tortillas or ladled over white rice—both ideal canvases for mole to display its character. An authentic mole has intricate layers of flavor—besides chiles and spices, moles can include nuts, fruit, and chocolate—but these exotic flavors come with a price: an extensive list of ingredients and a notoriously long and complicated cooking method. Our goal was to transform complex mole into a leftover chili that was easy to make and easy to serve, but that still offered all the deep, nuanced flavor of an authentic mole.

Before You Begin

Use any roasted vegetables that you may have left over or see our related recipe for Roasted Root Vegetables. Serve with sour cream and tortillas or rice.

Instructions

Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, cinnamon, and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the broth, tomatoes, raisins, and peanut butter and cook, stirring occasionally, until thickened, about 20 minutes.

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.