Recipe: Guajolote En Mole Poblano (Turkey In Mole Sauce)

This is a delicious way to do the turkey but I am afraid it is an acquired taste. Merry Christmas Pamela!


Guajolote En Mole Poblano (Turkey In Mole Poblano)- simple version

2 turkey legs
2 tsp of water
1 onion
2 cloves garlic (whole)
1/2 corn tortilla
1 french roll
2 tbsp oil
1 pinch coriander
1 pinch anise
1 pinch cumin
1 pinch ground cloves
1/2 tsp freshly ground black pepper
6 tbsp coarse ground red chile
2 tbsp blanched almonds
2 squares unsweetened
1 chocolate

Put the turkey to simmer with the onions and garlic. They should simmer till the meat is ready to slip, not fall, off the bones. Meanwhile, fry the tortilla and the roll in oil till crisp. Using a mortar or blender, grind the crisp bread up with the herbs, spices, almonds, and chocolate until well mixed. Remove the turkey, onion, and garlic from broth. Discard the onion and garlic, and cook the broth down to 2 or 3 cups. Reduce to a simmer, and slowly stir in the blended ingredients. Return the turkey to the sauce, and simmer for another 20 minutes. Servings: 4


Mole Poblano De Guajalote

3 lb lean boneless turkey, cut into- cubes
1 md onion, chopped
2 cloves garlic, chopped
salt
6 tb lard or vegetable oil
6 ancho chilies
6 mulato chilies
4 pasilla chilies
2 md onions, chopped
3 cloves garlic, chopped
3 md tomatoes, peeled, seeded, -and chopped
2 tortillas, -or-2 slices toast, cut up
1 c blanched almonds
1/2 c peanuts
1/2 c raisins
4 tb sesame seeds
1/2 ts ground coriander seed
1/2 ts ground anise
2 whole cloves
1 1/2 inch piece of stick cinnamon
1/2 c lard or vegetable oil, about
1 1/2 squares (1-1/2 ounces) -unsweetened chocolate
salt, freshly ground pepper
1 tb sugar (optional)

Put the turkey pieces into a large heavy saucepan or casserole with the onion, garlic, and water to cover. Season with salt, bring to a boil, lower the heat, and simmer, covered, for 1 hour, or until pork is barely tender. Drain off and reserve the pork stock. Lift out the pork pieces and pat them dry with paper towels. Heat the lard in a large skillet and saute the pork
pieces until they are lightly browned on all sides. Set them aside.

To make the sauce, remove the stems and seeds from the ancho, mulato, and pasilla chilies. Tear them into pieces, put them in a bowl and pour hot water over them barely to cover, about 2 cups. Let them stand for 30 minutes, turning the pieces from time to time. In a blender or food processor combine the chilies and the water in which they have soaked with the onions, garlic, tomatoes, and tortillas or toast, and blend the mixture until it forms a paste. Do this in two lots if necessary. Transfer the
paste to a bowl. Rinse out and dry the container of the blender or food processor and add the almonds, peanuts, raisins, 2 Tablespoons of the
sesame seeds, and the coriander seed, the anise, the cloves, and the cinnamon stick (broken up), and blend the mixture well. Mix thoroughly with
the chili paste.

Measure the lard left in the skillet from sauteing the pork and add enough to bring the quantity up to 4 Tablespoons. Add the chili paste and saute over moderate heat, stirring, for 5 minutes. Transfer the mixture to the
saucepan or casserole in which the pork was cooked. Stir in 2 cups of the reserved pork stock and the chocolate, cut into pieces. Season to taste with salt and pepper. Cook the mixture over low heat, stirring until the
chocolate is melted and adding more pork stock if necessary to make the sauce the consistency of heavy cream. Stir in the sugar, if liked. Add the pork and simmer it, covered, for 30 minutes. Arrange the pork and sauce in a serving dish. In a small skillet toast the remaining sesame seeds and sprinkle them over the pork.

Serve with tortillas, white rice, beans, and guacamole. Serves 10