|2 tablespoons||Vegetable oil|
|1½ pounds||Turkey thighs or breast|
|2||Dried Poblano or New Mexico chiles; stemmed -or-|
|¼ cup||Ground hot red chile|
|1||Red-ripe tomato; peeled, seeded; quartered|
|8||Whole blanched almonds|
|½||Corn tortilla -or- tortilla chips|
|½ small||Onion; cut in chunks|
|4 teaspoons||Sesame seeds; toasted|
|1 teaspoon||Pequin quebrado|
|¼ teaspoon||Anise seeds|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|½ ounce||Unsweetened chocolate (up to)|
|1 tablespoon||Unsalted butter; room temp.|
|1||Lime; cut in 6 wedges|
Heat oil in large, heavy skillet; add turkey & cook until browned on all sides, turning as needed. Set aside skillet without washing. Place browned turkey in a saucepan; add just enough chicken broth to cover. Bring to a boil, reduce heat, cover & simmer 1 hour or until turkey is tender. Cool in cooking broth. Lift turkey from broth (reserve broth); discard skin and bones; tear meat (do not cut) into large chunks. Set aside. Soak chiles in boiling water to cover until softened. Place chiles & soaking liquid (or ground chile) in a blender or food processor. Add tomato, almonds, tortilla or tortillo chips, onion, raisins, 1 Tsp sesame seeds, pequin, anise seeds, cinnamon and cloves. Process until smooth. If using ground chile, add a little hot water as needed. Pour mixture into reserved skillet. Cook over low heat about 5 minutes, stirring constantly. If mixture seems dry, add a bit of oil. Stir in chocolate and 1 cup turkey cooking broth. Stir until chocolate is melted. Taste and adjust seasonings. Preheat oven to 350.
Butter a 2-quart baking dish and place turkey in it. Pour mole sauce evenly over turkey. Cover and bake at least 1 hour or until turkey has absorbed most of sauce; stir will after 30 minutes. To serve, sprinkle with remaining 3 Teaspoons sesame seeds and encircle with lime wedges. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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