Turkey Mole Tacos Recipes

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SLOW-COOKER TURKEY MOLE TACOS



Slow-Cooker Turkey Mole Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 12

1 15-ounce can no-salt-added diced tomatoes, drained
2 large carrots, cut into 1/2-inch pieces
1 green bell pepper, finely chopped
1/4 cup roughly chopped fresh cilantro, plus more for topping
4 scallions, chopped, plus more for topping
2 tablespoons peanut butter
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon Chinese five-spice powder or ground cinnamon
1 skinless, bone-in turkey breast (about 2 1/2 pounds)
18 corn tortillas

Steps:

  • Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
  • Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
  • Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.

TURKEY-MOLE TACOS



Turkey-Mole Tacos image

Enjoy these turkey-mole tacos made using Progresso® chicken broth and Old El Paso® shells - a wonderful Mexican dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 5

1/3 cup mole
1 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 cups shredded leftover turkey or deli rotisserie chicken
1 box (7.4 oz) Old El Paso™ hard and soft taco shells (6 hard taco shells and 6 tortillas)
2 tablespoons sesame seed

Steps:

  • In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
  • Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 1 g

TURKEY MOLE TACOS



Turkey Mole Tacos image

In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I've also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. -Helen Glazier, Seattle

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 pounds lean ground turkey
1 celery rib, chopped
4 green onions, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
2 ounces 53% cacao dark baking chocolate, chopped
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup lightly salted mixed nuts, coarsely chopped
12 corn tortillas (6 inches), warmed

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 369 calories, Fat 15g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 612mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

TURKEY MOLE



Turkey Mole image

Provided by Food Network Kitchen

Time 1h32m

Yield 6 to 8 servings

Number Of Ingredients 29

6 to 8 turkey thighs (3/4 pound each)
1/2 large white onion
2 stalks celery, quartered
1 large bunch cilantro (about 1 cup sprigs)
2 whole cloves
4 allspice berries
1/4 star anise pod (break off a point)
5 black peppercorns
Kosher salt
4 medium tomatillos, husked
2 medium tomatoes
4 cloves garlic, unpeeled
1/2 large white onion
3/4 cup vegetable oil or lard
8 dried ancho chiles, stemmed and seeded (seeds reserved)
8 dried pasilla chiles, stemmed and seeded
1 corn tortilla, plus more for serving (optional)
1/2 cup raw almonds, chopped
1/2 cup raisins
1/2 cup pepitas (hulled pumpkin seeds)
4 tablespoons sesame seeds, plus more for topping
5 allspice berries
5 black peppercorns
2 whole cloves
Kosher salt
6 ounces sweet Mexican drinking chocolate, chopped
Cooked rice, for serving
1/4 star anise pod (break off a point)
1 1-inch piece cinnamon stick

Steps:

  • Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
  • Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
  • Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
  • Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
  • Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
  • Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.

TURKEY MOLE



Turkey Mole image

Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 16

4 dried pasilla chiles
1/2 cup pepitas (pumpkin seeds)
1/3 cup dark raisins
1 bay leaf
2/3 cup tomato puree
1 teaspoon dried oregano
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
2 yellow onions, finely chopped
6 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 3/4 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
1 skinless and boneless turkey-breast half, cut into 4 pieces
Olive-oil cooking spray

Steps:

  • Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.
  • Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.
  • Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.
  • Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.
  • Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.

Nutrition Facts : Calories 336 g, Cholesterol 60 g, Fat 11 g, Fiber 5 g, Protein 33 g, Sodium 72 g

TURKEY SOFT TACOS



Turkey Soft Tacos image

"Though I'm not a native of San Antonio, I do enjoy the spicy local flavor," Pattie McGlinchey says from Texas. "Bean-and-corn turkey tacos are my 5-year-old's favorite. I love that they're a cinch to put together and healthy, too...but don't tell that to my son!"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1-1/4 pounds lean ground turkey
1 medium red onion, finely chopped
5 plum tomatoes, chopped, divided
2 tablespoons water
4 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided
4 green onions, thinly sliced
1 tablespoon minced fresh cilantro

Steps:

  • In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder and salt. Add beans and corn; cook and stir for 2 minutes or until heated through. , Place about 1/2 cup turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes and cheese.

Nutrition Facts :

TURKEY-MOLE TACOS



Turkey-Mole Tacos image

Enjoy these turkey-mole tacos made using Progresso™ chicken broth and Old El Paso® shells - a wonderful Mexican dinner that's ready in just 20 minutes.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 5

⅓ cup mole
1 ½ cups Progresso™ reduced sodium chicken broth
3 cups shredded leftover turkey or deli rotisserie chicken
1 (7.4 ounce) box Old El Paso® hard and soft taco shells (6 hard taco shells and 6 tortillas)
2 tablespoons sesame seeds

Steps:

  • In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
  • Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 28.9 g, Cholesterol 53.3 mg, Fat 10.9 g, Fiber 0.9 g, Protein 25.3 g, SaturatedFat 2.4 g, Sodium 577.4 mg

TURKEY MOLE POBLANO



Turkey Mole Poblano image

Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.

Provided by Sherbear1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 2h10m

Yield 6

Number Of Ingredients 24

2 dried pasilla chiles
2 dried guajillo chilies
2 dried ancho chile peppers
1 dried cascabel chile
1 dried morita chile
3 large Roma tomatoes
¾ cup vegetable oil, divided
1 large white onion, diced
5 cloves garlic, crushed
4 whole cloves
½ teaspoon sesame seeds
¼ teaspoon coriander seeds
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup unsalted peanuts
⅓ cup chopped almonds
2 (6 inch) corn tortillas
¾ Mexican hot chocolate drink tablet (such as Nestle® Abuelita)
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ¼ cups turkey stock
1 cinnamon stick
2 pounds leftover turkey meat, or to taste

Steps:

  • Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
  • Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
  • Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
  • Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
  • Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
  • Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
  • Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
  • Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
  • Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g

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