Mole rojo con guajalote (red mole w/turkey)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried chiles; seed; soak in water 1 hr, save 1/2 liquid |
| ¼ | ounce | Vegetable oil |
| 2 | pounds | Turkey breast; skin; 1\" cube |
| 1 | small | Onion; chop |
| 5 | Cloves garlic; mince | |
| 2 | tablespoons | Peanuts |
| 2 | cups | Crushed canned tomatoes |
| 2 | cups | Chicken broth |
| 1 | small | Plaintain; slice; 1/2\" cubes |
| 1 | ounce | Unsweetened chocolate; grate |
| 2 | slices | White bread; remove crust; crumble |
| 1 | Bay leaf; crumble | |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried thyme |
| 1 | teaspoon | Ground cinnamon |
| 1 | tablespoon | Sugar; opt |
| ¼ | cup | Chile liquid |
| Salt and pepper | ||
| 3 | tablespoons | Fresh cilantro; mince; garnish |
Directions
WALDINE VAN GEFFEN VGHC42A
In a large deep skillet heat oil over med-high heat and saute turkey 10 minutes or until golden brown. Using a slotted spoon, transfer turkey to a plate. In same skillet, saute onion, garlic and peanuts until onion is soft. Stir in remaining ingredients (except garnish) along with reserved chiles and liquid and mix well. Reduce heat to low, cover and cook 30 minutes. Into a blender or processor transfer mixture and blend until smooth. Return sauce to skillet, add reserved turkey and mix well. Cover and simmer 20 minutes or until meat is tender. Serve with rice and corn tortillas garnished with cilantro. TVFN, Chef Ef, Cafe Ole.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 25, 1998