Slow Cooker Mole Turkey Tacos

Votes: 1

Time: 8 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 362, total fat 5 G., saturated fats G., proteins 51 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.

Mexican tacos are a snack made from small corn tortillas filled with meat, sauce, and herbs. For the taco filling, cook turkey breast in a slow cooker (multicooker), simmering it with tomatoes, carrots, and bell peppers in a traditional Mexican mole sauce made with spicy spices, hot chili peppers, and a touch of cocoa, which gives the sauce a rich chocolate color and a deeper flavor, highlighting the pepper's heat. When the turkey is done, it will flake easily. Shred it and serve it on warm tortillas with the sauce and herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can 425g unsalted diced tomatoes, drained
2 large carrots, cut into 1cm pieces.
1 sweet green pepper, finely chopped
1/4 cup coarsely chopped fresh cilantro, plus extra for serving
4 green onions, chopped + extra for serving
2 tablespoons peanut butter
1.5 tbsp. lightly salted soy sauce
1 tbsp ground ancho pepper
2 tsp cocoa powder
0.5 tsp Chinese 5-spice seasoning or ground cinnamon
1 bone-in, skinless turkey breast (about 3 pounds)
18 corn tortillas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, carrot, sweet pepper, cilantro, green onions, Peanut butter, soy sauce, ancho pepper, cocoa, five spice seasoning, turkey, tortilla

Cooking the dish according to the recipe:

In a 6-quart slow cooker, combine the tomatoes, carrots, bell peppers, cilantro, green onions, peanuts, soy sauce, chili powder, cocoa powder, and Chinese five-spice powder and stir to combine. Add the turkey and pour the mixture over the turkey. Cover and cook on low for 8 hours.
Remove the turkey and transfer it to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir.