Mexican Shredded Turkey Mole
Essential Ingredient:
Turkey Breast Fillets
4 turkey breasts

1 large onion diced

Half a bulb of garlic, cloves crushed

1 red pepper sliced (optional)

2 chilli peppers finely chopped (optional)

1 cup of passata - enough to cover the turkey

1 flat tbsp cumin seed, crushed

1 bunch coriander chopped

1 flat tbsp unsweetened cocoa powder

1 tsp chilli powder

Juice of 1 lime

1 chicken stock cube

Dash Worcestershire sauce

Seasoning to taste

To serve:
Serve in tacos with added cheese, fresh tomato, avocado, sour cream and salsa.
Recipe from Make Do Mum.
Turkey & Chocolate? Delicious!
  1. Keep back a handful of coriander and combine all your ingredients in the slow cooker and cook on low for 5 hours (the turkey breasts go in whole). You can adapt the recipe for oven cooking by adding a cup of boiling water to your casserole dish and cooking on a low heat for a couple of hours until the turkey is cooked through
  2. After the cooking time the meat should be very tender so that it pulls apart easily - use 2 forks to do this. Once the turkey is shredded give it a stir and leave for another 15 minutes to allow the mole to penetrate the meat. Garnish with the remaining coriander and serve straight from the pot.
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