| Mole Poblano con Guajalote ~ Mole with Turkey (Puebla Style) - Mole (mo-lay) a kind of Mexican Sauce. 10 chile mulatos 9 chile pasillas 7 chile anchos = dried poblano 1/3 cup lard 12 pound turkey, quartered 8 tbls lard 1/2 cup sesame seeds 1/4 tsp anise seeds 6 coriander seeds 10 peppercorns 4 whole cloves 6 small, green tomatillos, cooked 1 large onion, chopped 1/4 cup raisins 3 tbls unshelled pumpkin seeds 1/2 cup almonds 1/4 cup skinless peanuts 1 corn tortilla 1 1/2 cups chicken broth/stock 1/3 cup lard 2 ounces bitter-sweet chocolate salt The night before serving this dish, core, seed, and devein chiles. Fry the chiles in lard (a little lard, a few chiles at a time) very briefly. They should not brown. Put in a large bowl, cover with water, and let soak overnight. In the morning drain of the water and puree chiles in a blender. For the rest of the recipe, allow about five hours before serving in order to cook turkey and prepare mole. First, brown turkey quarters each in 2 tbsp lard. Transfer browned pieces to a large pan and steam above water until tender (about 3 hours). (I use my canning pan and reverse the canning rack to act as a steamer.) Cool slightly and remove the meat from the bones. Meanwhile, toast sesame seeds, anise seed, and coriander in a hot ungreased skillet for several minutes. In a spice grinder or with a mortar and pestle grind toasted spices with peppercorns and cloves and combine in a blender with green tomatillos and onion. Toast raisins in ungreased skillet for several minutes, followed by pumpkin seeds (which pop so keep a lid handy). Add these ingredients to blender along with almonds, peanuts, and slightly toasted, stale corn tortilla. Add enough chicken broth to make a smooth paste. Cook prepared chile purée in hot lard (this tends to fly around when hot so be careful) for 8 - 10 minutes and then add blender ingredients. Melt chocolate in a double boiler and add to mixture with salt to taste. Add turkey pieces to heat through and serve with Arroz Blanco (white rice). If you have a smaller group this dish freezes well for later use - in fact, the flavor improves. Serves 12 |
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