Ingredients

• ½ cup Mulli Mole Negro
• 1 cup chicken broth (or turkey broth)
• 2 tbsp butter
• 2 tbsp brown sugar or piloncillo
• 1 tbsp apple cider vinegar
• 1 tbsp orange juice (optional but excellent)
• Salt & pepper to taste

Instructions

1. Warm the mole:
   In a saucepan over medium heat, melt the butter and add the mole paste. Stir until it softens and becomes glossy.
2. Add broth:
   Whisk in the chicken broth slowly until smooth and lightly thickened.
3. Sweeten & balance:
   Add brown sugar/piloncillo for depth, and apple cider vinegar + orange juice for brightness.
4. Simmer:
   Let the glaze cook for 8–10 minutes, stirring occasionally, until it becomes a rich, pourable sauce.
5. Use on turkey:
   Brush over turkey in the last 30–45 minutes of roasting for a deep mahogany finish.
   Or toss shredded turkey in it for tacos!