Side Pannel
Turkey Mole 1
Ingredients List
- 2 tb Vegetable oil
- 1 1/2 lb Turkey thighs or breast
- Chicken broth
- 2 Dried Poblano or New Mexico
- -chiles; stemmed -or-
- 1/4 c Ground hot red chile
- 1 Red-ripe tomato; peeled,
- -seeded; quartered
- 8 Whole blanched almonds
- 1/2 Corn tortilla -or-
- 3 -tortilla chips
- 1/2 sm Onion; cut in chunks
- 1 tb Raisins
- 4 ts Sesame seeds; toasted
- 1 ts Pequin quebrado
- 1/4 ts Anise seeds
- 1/4 ts Ground cinnamon
- 1/4 ts Ground cloves
- 1/2 oz Unsweetened chocolate
- 1/2 -(up to)
- 1 tb Unsalted butter; room temp.
- 1 Lime; cut in 6 wedges
Directions
Heat oil in large, heavy skillet; add turkey & cook until browned on all
sides, turning as needed. Set aside skillet without washing. Place browned
turkey in a saucepan; add just enough chicken broth to cover. Bring to a
boil, reduce heat, cover & simmer 1 hour or until turkey is tender. Cool in
cooking broth. Lift turkey from broth (reserve broth); discard skin and
bones; tear meat (do not cut) into large chunks. Set aside. Soak chiles in
boiling water to cover until softened. Place chiles & soaking liquid (or
ground chile) in a blender or food processor. Add tomato, almonds, tortilla
or tortillo chips, onion, raisins, 1 Tsp sesame seeds, pequin, anise seeds,
cinnamon and cloves. Process until smooth. If using ground chile, add a
little hot water as needed. Pour mixture into reserved skillet. Cook over
low heat about 5 minutes, stirring constantly. If mixture seems dry, add a
bit of oil. Stir in chocolate and 1 cup turkey cooking broth. Stir until
chocolate is melted. Taste and adjust seasonings. Preheat oven to 350.
Butter a 2-quart baking dish and place turkey in it. Pour mole sauce evenly
over turkey. Cover and bake at least 1 hour or until turkey has absorbed
most of sauce; stir will after 30 minutes. To serve, sprinkle with
remaining 3 Teaspoons sesame seeds and encircle with lime wedges. Makes 4
to 6 servings.
sides, turning as needed. Set aside skillet without washing. Place browned
turkey in a saucepan; add just enough chicken broth to cover. Bring to a
boil, reduce heat, cover & simmer 1 hour or until turkey is tender. Cool in
cooking broth. Lift turkey from broth (reserve broth); discard skin and
bones; tear meat (do not cut) into large chunks. Set aside. Soak chiles in
boiling water to cover until softened. Place chiles & soaking liquid (or
ground chile) in a blender or food processor. Add tomato, almonds, tortilla
or tortillo chips, onion, raisins, 1 Tsp sesame seeds, pequin, anise seeds,
cinnamon and cloves. Process until smooth. If using ground chile, add a
little hot water as needed. Pour mixture into reserved skillet. Cook over
low heat about 5 minutes, stirring constantly. If mixture seems dry, add a
bit of oil. Stir in chocolate and 1 cup turkey cooking broth. Stir until
chocolate is melted. Taste and adjust seasonings. Preheat oven to 350.
Butter a 2-quart baking dish and place turkey in it. Pour mole sauce evenly
over turkey. Cover and bake at least 1 hour or until turkey has absorbed
most of sauce; stir will after 30 minutes. To serve, sprinkle with
remaining 3 Teaspoons sesame seeds and encircle with lime wedges. Makes 4
to 6 servings.
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