Piernas de Pavo con Mole

Turkey Leg with Mole

Official ABUELITA™
Turkey Leg with Mole
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
55 min
Recipe Info - Serving Size
Servings
8

Turkey Leg with Mole brings the rich tradition of Mexican cuisine right to your dinner table, promising a meal that is both comforting and flavorful. From the Official ABUELITA™ brand, this dish features a succulent turkey leg cloaked in an enticing mole sauce that's made richer with the addition of chopped NESTLÉ® ABUELITA™ Authentic Mexican Hot Chocolate Drink.

The mole sauce provides a luxurious, velvety texture with a depth of flavor that highlights the cultural heritage of the recipe. The MAGGI® Granulated Chicken Flavor Bouillon contributes an intricate savory element, pulling the dish together beautifully.

Perfect for family dinners or special occasions like Thanksgiving and Father's Day, this intermediate-level recipe brings a unique twist to traditional holiday meals. Turkey Leg with Mole is not just a dish; it’s a celebration of Mexican heritage and culinary art brought to life by the combination of ABUELITA™ and MAGGI® products.

Ingredients

Equipment Needed

  • Maceta
  • Cuchara de cocina
  • Licuadora

Key Ingredients

A yellow hexagonal box with the Abuelita logo, red designs and the words "HECHO EN MÉXICO."

Mexican Hot Chocolate - 6 Tablets

(6 Tabs)
A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Heat 12 cups water in a large pot over medium heat. Add turkey legs, salt, pepper and oregano. Cover; cook for 40 minutes.

Step 2

Place Abuelita chocolate, mole, 2 cups water and bouillon in a blender; cover. Blend until smooth. Pour into a pot with two cups broth from turkey legs and mix. Add the turkey legs; cook for 15 minutes over medium heat or until slightly thickened.

Step 3

Serve with mole and rice. Sprinkle with sesame seeds.

Ingredients

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