This is a simplified, quite mild version of the classic spicy-hot Mexican recipe, made with lean turkey, raisins and almonds. Serve with boiled rice and salad.
Diced cooked turkey can be used as an alternative to the raw turkey. Add to the sauce with the raisins. * For turkey mole tacos, mix 1 tsp cornflour with 1 tbsp cold water and stir into the sauce before the almonds in step 4. Bubble, stirring, until thickened, then add the almonds and coriander. Make a salad with 1 red onion, thinly sliced, 2 tomatoes, chopped, 1 large avocado, sliced, a wedge of iceberg lettuce, shredded, and a handful of fresh coriander leaves. Heat 12 taco shells in the oven preheated to 180ºC (350ºF, gas mark 4) for 3 minutes or according to the instructions on the packet. To serve, place a little salad in the warmed taco shells, then spoon over the turkey mole. Eat with your fingers and plenty of napkins!
Research has shown that lycopene – the natural pigment that gives tomatoes their red colour – can reduce the risk of heart disease and prostate cancer. A six-year study of 48,000 men, conducted at Harvard medical school, found that consuming tomato products more than twice a week was associated with a reduced risk of prostate cancer of up to 34 per cent. Processed tomatoes contain much higher concentrations of lycopene than fresh. * Raisins contain a useful amount of fibre and potassium.
Excellent source of copper, vitamin B6, vitamin B12, vitamin E. Good source of iron, niacin, potassium, vitamin C, zinc. Useful source of folate, vitamin B1, vitamin B2.
This was easy to make and tasted delicious. Would recommend - 11 Nov 2015