Grilled Turkey Tacos with Coffee Mole
Source:Visual Editor:Alex Read:
Grilled Turkey Tacos with Coffee Mole
Step 13:
Put over low heat and boil for a long, long. LONG time. We're talking four or five hours minimally, mostly uncovered, adding broth as necessary to keep the mixture from solidifying entirely. Good mole is quite thick, almost un-pourable. Good mole also cooks all day or even overnight, so the longer you can give it the better. The end result will be significantly reduced in volume and darker in color.
If your mole looks a bit chunky like that one, I suggest letting it cool slightly and giving it another pass in the food processor. It should have a slightly grainy appearance, but be smooth on the tongue.
About 30 minutes before serving, prepare the pico de gallo. Finely dice the tomatoes, onion, jalapenos, and pasilla. Cut the serranos into rounds, or half-rounds if you prefer to remove the seeds. Combine all ingredients with enough lime juice to moisten and salt to taste.
Step 14:
Cook the turkey breast in your preferred manner. I chose to grill it.
Rest a few minutes, then cut into 1cm slices.
