|Pecan Mole Crusted Turkey Breast|
Today I'm sharing the main dish from my San Diego Fusion Thanksgiving, TURKEY! I just cooked the breast, since that's all I ever eat, and its the leanest part of the bird. The mole sauce is great as a glaze on the turkey while its cooking, or just as a garnish/sauce when its served. You can turn up the heat in this by adding more cayenne, more peppers, or by leaving the membranes and seeds in the peppers.
Prep Time: / 2 hours Cook Time: 100 minutes / Servings: 6
- 1 5 lb. Turkey Breast
- 3 Corn Tortillas, cut into 8 pieces
- 1 Pasilla Chile, seeded, chopped and membrane removed
- 1 Anaheim Chile, seeded, chopped and membrane removed
- 4 cups chicken broth
- 1/4 cup olive oil
- 1 tbsp. garlic powder
- 3 green onions, chopped
- 1 cup tomato sauce
- 1/2 oz. Ibarra Chocolate
- 2 tbsp. Agave Nectar
- 1 lime, juiced
- 1/2 tsp. Pumpkin Pie Spice
- 1/8 tsp. cloves
- 1/2 cup crushed pecans
- 1 tbsp. cocoa powder
- 1 tbsp. chili powder
- 1/4 tsp. cayenne pepper
- Heat olive oil in a large skillet. Fry tortillas (one at a time) until crisp, about 2 minutes each side. Remove from heat and transfer to blender or food processor. Add chiles and onions to olive oil and heat until browned, about 7 minutes. Transfer veggies and oil into the blender, add garlic powder and one cup of chicken broth and blend until smooth.
- Transfer chile sauce to a medium saucepan. Add tomato sauce, 3 cups chicken broth, season with salt and pepper and simmer on medium/low heat for about 90 minutes, stirring frequently.
- Add Ibarra chocolate, Agave Nectar, lime juice, pumpkin pie spice, cloves, pecans, cocoa powder, chili powder and cayenne pepper, stir and let simmer another 15 minutes.
- Preheat oven to 375 degrees. With a bating brush, spread mole sauce onto turkey very liberally, creating a crust. Cover with tin foil and cook for about 80 minutes. Remove foil and cook uncovered for another 20 minutes or until internal temperature reaches 165 degrees and mole crust is hardened.