Mole Poblano de Guajolote
Source of Recipe
Internet
Recipe Introduction
Turkey in Mole Sauce Recipe
Holidays
Cuisine: Southwest, Mexican
Preheat oven to 350 degrees F.
List of Ingredients
Whole Turkey or chickens (your choice)
4 teaspoons vegetable oil
1/4 cup sesame seeds
1 cup slivered almonds (blanched)
4 to 5 dried ancho chiles (ancho chles are dried poblano chiles)
6 dried red chile peppers
3 cups of chicken stock (beef or vegetable stock may also be used), divided
1 tablespoon sunflower kernels (unsalted)
1/2 teaspoon whole anise seeds
1/2 cup raisins
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander
1 medium onion, diced
3 cloves garlic, minced
2 medium-size tomatoes, peeled and chopped*
1 corn tortillas, torn into small pieces
2 ounces unsweetened baking chocolate, grated
Salt and pepper to taste
Recipe
Cut the turkey as you would a chicken for frying, dividing larger pieces into smaller ones if needed. If you are using chickens, cut these the same.
In a large skillet over medium heat, add the vegetable oil and brown the turkey on all sides, a batch at a time. When one batch is browned, place them in a large baking dish, [I use a roasting pan], and go on to the next batch. Once they are all in the baking dish, bake for 50 minutes. NOTE: If using chicken you can decrease this time to 30 minutes. Continue to keep the meat warm after they have baked in the oven.
In another large skillet over medium heat, toast sesame seeds and the slivered almonds lightly. Remove from heat and set aside.
In the same skillet you browned the turkey, add the dried chiles (ancho and reds) turning frequently. They will begin to puff when they are done. Some red chiles are already toasted before being sold in bags at the store; check the bag to see if this is the case. If the chiles you have are already toasted, then they will not need to be toasted a second time. Once they are toasted and beginning to puff, add just enough hot water to cover. Turn off the heat, and let them sit there for about 15 to 20 minutes. Once the chile peppers are softened in the water, drain them well, and discard the water.
Turkey in Mole Sauce; In a food processor or large blender, place 3 or 4 prepared chile peppers at a time with about 1/4 cup of the chicken stock and blend. Add a few more chile peppers at a time with another 1/4 cup of chicken stock and continue to blend until all have blended down but are not completely smooth. Add the sunflower kernels, anise seed, almonds, raisins, oregano, cinnamon, cloves, coriander, onion, garlic, tomatoes, corn tortilla, and an additional 1/2 cup of chicken stock. Blend until smooth.
Place the puree into a saucepan large enough to add the turkey pieces eventually. Stir in the remaining 2 1/2 cups of stock and bring the sauce up to a simmer. Add more of the chicken stock if needed so the mixture doesn’t get clumpy or too thick.
Add the grated chocolate. Cook at a simmer, stirring frequently, until the chocolate melts. Now that you have added the chocolate, you have Mole Sauce.
Add the turkey or chicken to the pureed Mole Sauce and heat through. Add salt and pepper to taste.
Transfer to large serving dish with an edge to prevent any sauce from over flowing. Sprinkle fresh coriander and a few toasted sesame seeds over the top. It is now ready to serve
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