Mole Poblano-(turkey or chicken mole)
Source of Recipe
Internet
Recipe Introduction
Makes about 10 servings
List of Ingredients
Chicken or 2 turkey legs
2 qt of water
1 white onion, cut up in pieces
3 garlic cloves
salt to taste
For the Sauce;
6 mulato peppers
4 ancho peppers
6 pasilla peppers
or coarse ground red chili (caribe)
1 Tablespoon of reserved pepper seeds (opt)
6 whole cloves
1/2 teaspoon black peppercorn
1/2 tsp cumin
1/4 teaspoon coriander seeds
1/4 teaspoon anise seeds
3/4 cup sesame seeds
3/4 inch of Mexican cinnamon stick
1/2 cup of raisins
2/3 cup blanched almonds
1/2 corn tortilla
1 french bread roll
1/3 cup of raw pumpkin seeds
3 small roasted tomatoes
3 garlic cloves, roasted
1 large tablet of Mexican drinking Chocolate, About 3 ounces, or 3 squares unsweetened chocolate
The reserved broth from the cooked meat.
1/2 cup of oil or lard to fry the ingredients
Salt to taste
Recipe
put the turkey legs to simmer with the onion, garlic and salt. Simmer until tender enough that the meat will just slip from the bones. Cook the broth down.
Prepare the peppers . Make sure to clean the dry peppers with a wet cloth and cut the peppers to flatten them for an even toasting.
Have a large bowl ready with water to soak the peppers after toasting.
In a skillet toast the dry peppers a few at a time, on both sides, pressing them down as you turn them, until the inside flesh turns tobacco brown. This takes a few seconds, take care not to let them burn. Place them in the bowl with the broth to soak. Keep toasting the rest of the peppers and placing them in the water. Soak them for about 30 minutes. Drain them and set aside in a bowl where you will be placing the rest of the ingredients after frying them until ready to blend.
Meanwhile, toast separately the reserved peppers seeds, if using, the coriander seeds, the anise seeds and sesame seeds. Set them aside to cool.
Grind in an electric spice grinder as finely as possible. Cloves, peppercorns, cinnamon, and all the toasted ingredients except the sesame seeds. In case you do not have a grinder, place in the bowl with the dry peppers.
Reserve 2 tablespoons of the sesame seeds for garnish. grind the rest as finely as possible. Add this mixture of spices and seeds to the bowl with the peppers.
Now, add a small portion of the lard or vegetable oil to a skillet and begin frying the following ingredients separately draining any excess fat after frying: the raisins until they plump up, the almonds until well browned, the pumpkin seeds until they swell (take care, since they tend to explode and jump), the tortilla and bread until crisp. Only add a little more lard at a time or it will be absorbed, specially by the tortilla and bread.
Fry the onions until golden brown and place in the bowl.
This is the bowl where all the fried and toasted ingredients were placed and now are ready to go into the blender. Crush the almonds, tortilla and bread roughly. .
Put one cup of the chicken broth into the blender jar, the tomatoes (un-skinned) and peeled garlic, and blend until smooth. Gradually add the spice mixture and blend well; then add another cup of broth and gradually blend the fried ingredients to a slightly grainy paste. Try not to add more liquid, but constantly clear the blades with a rubber spatula. You will have to do this step in 2 or 3 batches until everything has been pureed.
In a large skillet, over medium heat, reheat the sauce, scraping the bottom of the pan very often to avoid sticking. Season with salt.
Continue frying until the mixture is very thick, about 8 minutes, then add the chocolate, broken into small pieces with yet another cup of broth and continue cooking and scraping the bottom another 5 minutes. Add the more broth as needed to desired thickness and continue cooking, the mixture should be bubbling and splattering—for about 25 minutes. By now pools of oil should be forming on the surface.
Add cooked meat to hot mole, simmer until heated through, about 10 minutes. To serve, place a piece of chicken on a warm plate. Spoon on plenty of the mole sauce, sprinkle with sesame seeds. In Mexico it is usually served with white rice with peas and a lot of warm tortillas.
This mole can be made well ahead and the leftover sauce can be kept in the freezer for up to six months.
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