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“Learn exciting and delicious Mexican recipes that you can make at home, follow Chef Miriam’s tips and tricks and browse through articles about Chef Miriam, Mexican cuisine and the art of cooking. “

Pink Mole with turkey

Mole Rosa con pavo

This recipe - which features in my upcoming cookbook - is such a stunning crowd-pleaser. Present this to your guests at your next dinner party and you are sure to wow them. Some chefs say that they were inspired by an old recipe from the 18th century and some said that it was to honor the new “fancy” ingredients brought by the Spaniards like the pine nut that grew pink while planted on Mexican soil. I like this recipe because it is clean and actually good for you. The almonds and pine nuts are used as a thickening agent and spices and chilies to add lots of flavor. Plus, it looks pretty!

Serves 4 - 6


1 red pepper, roasted

4 tablespoons butter

½ cup onion, chopped

1 tsp of minced garlic

¼ cup pine nuts (or pink ones from Taxco, Mex. if possible)

¼ cup almonds, blanched and peeled

1 tbsp of cooked beetroot, diced

1 chipotle in adobo

1/8 tsp pink peppercorns

3 cloves

1/4 tsp coriander seeds

1 tbsp sesame seeds

1/8 cup Mezcal

5 rose petals, pink

1 tsp sugar

¼ cup Mexican crema or cream

1 cup chicken or vegetable stock

1/2 tsp salt

1 tsp white wine vinegar

 2 turkey breasts

1 tbsp corn starch

1 tbsp olive oil

salt & pepper


1. Roast the pepper on an open flame, until the skins are charred black, and place in a bowl. Cover the bowl with plastic wrap and let it sweat for 15 minutes. Peel the skin off the pepper, cut off the stem, and scrape the seeds out.

2. In a pan, on very gentle heat, sauté the onions, garlic, almonds, and pine nuts lightly with the butter until the onions are soft, but not brown.

3. In a dry skillet on medium heat lightly roast the pink peppercorns, the coriander seeds and the clove. Grind all of the spices and seeds in a mortar and pestle or coffee grinder and add to the mix.

4. Add the chipotle, sugar and vinegar and deglaze the pan with the Mezcal. Add the sesame seeds and the pepper. Let the alcohol evaporate for about 3 minutes and add the crema.

5. Add the sauté mix to a blender along with the chicken stock, the beetroot, and salt, and blend until smooth. Pass though a sieve, place on a sauce pan and let simmer for about 10 minutes. Adjust seasoning.

6. Place a turkey breast in a bowl and dust with 1 tbsp of corn flour, 1/8 tsp of salt & pepper, until it is coated.

7. Place the turkey breast on plastic wrap and cover it loosely. With a rolling pin or flat meat mallet lightly pound it tender and flat to an average thickness of 1/2 inch.

8. Heat up a sauté pan to medium/hot and drizzle 1 tbsp of olive oil and sauté the turkey to a golden brown. This should take about 3 minutes each side or until cooked through. Let rest for another 3 minutes, slice and serve with the pink Mole, decorated with rose petals.