| Chicken or Turkey Mole ~ This can be used as a Tamale filling Group 1 6 ancho chiles, dried (see note below) 2 cups (16 oz can) cooked tomatoes 1 large onion, coarsely chopped 1 clove garlic 1/2 cup salted peanuts or 1/2 cup peanut butter 1 tortilla, torn in pieces (flour) 1/3 cup raisins 2 tbsp sesame seed . ¼ cup oil 1 tbsp sugar ¼ tsp anise powder...Mexican stores = anis ¼ tsp cinnamon powder ¼ tsp cloves powder ¼ tsp coriander powder ¼ tsp cumin (comino) powder 1 cup chicken or turkey stock 1 ounce unsweetened chocolate salt and pepper to taste 3 cups diced chicken or turkey 1. Combine group 1. Put a small amount at a time in an electric blender and blend to make a thick purée. 2. Heat oil in a large skillet. Add purée and cook, stirring constantly, about 5 minutes. Stir in sugar, anise, cinnamon, cloves, coriander, comino, and stock. Bring to boiling, reduce heat, and simmer. Add chocolate and continue simmering, stirring constantly, until chocolate is melted and blended into sauce. Add salt and pepper to taste. Stir in chicken (or turkey) and simmer about 10 minutes. 3. To use as a tamale filling, the sauce must be fairly thick, so it may be simmered until desired consistency is reached. Then spoon poultry pieces and a little sauce onto masa harina that has been spread on a corn husk. Use leftover sauce to serve over tamales. ( more about making tamales) 4. Or, Chicken or Turkey Mole may be served over hot white rice. About 4 cups filling (3 to 3-1/2 dozen tamales) * Dried poblano chile is known as ancho |
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