Turkey mole 1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1½ | pounds | Turkey thighs or breast |
| Chicken broth | ||
| 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 |
| 1 | tablespoon | Raisins |
| 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 | |
Directions
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, .