Holy Mole!

Recently a good friend sent me some food pictures from her trip to Austin and San Antonio, Texas. Not only were they great food shots, but the food itself looked mouthwateringly fabulous. So it got me to thinking about something southwestern and spicy and I hit on:  Mole Sauce! We love mole and have not had anything prepared with it for quite some time. Furthermore, this would be a challenge for me as I have never made a mole before now. The dish turned out pretty well. I think maybe I should have cooked the turkey a bit longer, not because it was undercooked but rather I wanted it to be more tender. If you've never had mole before, it has a different, distinct taste. Quite yummy to us. I served this dish over brown rice with a side of spinach. The spinach was just a few slices of red onion sautéed in some olive oil, then the spinach stirred in briefly to wilt a bit and then a drizzle of white balsamic vinegar.

Turkey in Mole Sauce
2 turkey tenderloins
salt and pepper to taste
2 T olive oil
3 cloves of garlic, minced
4 scallions, finely chopped
1//4 t salt
1/2 t paprika
1/2 t cayenne pepper
1/2 t cinnamon
1 t cumin
1 Tablespoon chili powder
1/4 cup unsweetened cocoa powder
1 cup tomato sauce
3/4 cup chicken broth
2 T cilantro, chopped
1/2 avocado, sliced

Season turkey with salt and pepper and brown in 1 T olive oil for 3-4 minutes per side.
Remove turkey to plate.
Heat 1 T olive oil over medium heat and cook the garlic and scallions for about 1/2 minute then add all the spices and stir to combine. Next, add the cocoa powder, tomato sauce, and broth and stir the mixture for about 1/2 minute.
Return the turkey to the pan and immerse in the sauce using a tongs to turn the tenderloins over so the sauce gets all over them. Bring to a gentle simmer and cook covered for at least 30-45 minutes. You want an internal temp of 165 so it helps to have a meat thermometer.  You could start taking its temperature after 30 minutes since there's a lot of variation in tenderloin size, burner temp, etc.

Slice the turkey and serve over rice with the sauce ladled on top, garnish with cilantro and avocado.

Spinach side dish