Guajolote en Mole Rojo (Turkey in Red Mole)
Turkey thighs slow simmered in chicken broth, then smothered in red mole, the way mole is often served for celebrations.
Made with Easy red mole and Mexican chicken stock (caldo de pollo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £3.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the turkey, onion, garlic, bay leaf, salt and the 600 ml water in a large pan with your ready made Mexican chicken stock, caldo de pollo (see the base recipe). Bring to the boil, skim, then cover and simmer gently for 1 hour 15 minutes until the meat is very tender.
75 min - 2
Lift out the turkey and keep it warm. Strain the stock and keep 300 ml of it. Freeze or chill the rest.
- 3
Pour your ready made easy red mole (see the base recipe) into a wide pan with the 300 ml stock. Warm over a low heat for 8 minutes, stirring, until it coats the back of a spoon.
8 min - 4
Return the turkey to the mole, spoon sauce over and simmer very gently for 15 minutes so the flavour soaks in. Check the turkey is steaming hot through, at least 75C.
15 min - 5
Serve with the sauce spooned over, scattered with sesame seeds, with rice, tortillas or beans.
Tips
- Poach the turkey gently. A fierce boil toughens the meat and clouds the stock.
- Keep the leftover stock. It is excellent for soup or for cooking rice the next day.
- Turkey legs are cheaper than breast and far better in mole. Ask the butcher to cut them through the bone if you want smaller portions.
Storing and freezing
Keeps 3 days in the fridge, covered. Cool within 2 hours, reheat until steaming hot all through, and freeze for up to 2 months.
Questions
Can I use turkey breast?
Yes, use a joint of about 1 kg and poach for 50 to 60 minutes, until 70C inside. It is leaner, so keep the mole generous.
Why do Mexicans serve turkey in mole?
Turkey is native to Mexico, and in Puebla and elsewhere mole is a classic for festivals and family meals. Chicken is the everyday swap.
Can I make it ahead?
Yes. Mole turkey is better the next day. Chill it quickly, then reheat gently with a splash of water.
More made with easy red mole
Burritos de Mole con Frijoles Negros (Black Bean Mole Burritos)
DFEFNFCalabaza Asada con Mole y Crema de Lima (Roast Squash with Mole)
GFEFNFTostadas de Hongos con Mole y Frijoles (Mushroom Mole Tostadas)
GFEFNFSopes de Hongos con Mole y Frijoles (Mushroom Mole Sopes)
EFNFVDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.