Mole de Guajalote (Turkey Mole) Recipe
Ingredients
| 8- pound turkey, cut into serving pieces | ||
| Water | 2 Quart | |
| Salt | 1 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Toasted almonds | 1/3 Cup (16 tbs) | |
| Raisins | 1/3 Cup (16 tbs) | |
| Bread slice | 1 , toasted | |
| Sesame seeds | 2 Tablespoon | |
| Unsweetened chocolate square | 1 | |
| Green peppers | 2 To taste, chopped | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Chili powder | 4 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
| Turkey broth | 3 Cup (16 tbs) | |
| 2 cups tomato sauce, Salt and pepper to taste | ||
Directions
Simmer turkey pieces in water to cover until almost tender, adding 1 tablespoon salt at midway point.
Remove pieces from broth.
Reduce broth to 3 cups.
Set aside.
Dry turkey pieces, brown on all sides in 1/4 cup hot oil in skillet, and place in large casserole or Dutch oven.
Grind together almonds, raisins, bread, sesame seeds and chocolate.
Heat remaining 1/4 cup oil; add peppers, onion and garlic; cook, stirring constantly, about 5 minutes.
Add ground mixture, plus chili powder and cinnamon.
Stir, and cook until smooth.
Stir in turkey broth and tomato sauce; cook over low heat 5 minutes.
Add extra salt and pepper to taste.
Pour sauce over browned turkey pieces in casserole; cover tightly, and cook at low temperature until meat is perfectly tender in 350°F.
oven 1-11/2 hours.
Stir sauce occasionally.
Remove turkey to hot platter.
If sauce seems thin,cook down until of desired consistency.
Serve in sauceboat; accompany turkey platter with hot rice.
Remove pieces from broth.
Reduce broth to 3 cups.
Set aside.
Dry turkey pieces, brown on all sides in 1/4 cup hot oil in skillet, and place in large casserole or Dutch oven.
Grind together almonds, raisins, bread, sesame seeds and chocolate.
Heat remaining 1/4 cup oil; add peppers, onion and garlic; cook, stirring constantly, about 5 minutes.
Add ground mixture, plus chili powder and cinnamon.
Stir, and cook until smooth.
Stir in turkey broth and tomato sauce; cook over low heat 5 minutes.
Add extra salt and pepper to taste.
Pour sauce over browned turkey pieces in casserole; cover tightly, and cook at low temperature until meat is perfectly tender in 350°F.
oven 1-11/2 hours.
Stir sauce occasionally.
Remove turkey to hot platter.
If sauce seems thin,cook down until of desired consistency.
Serve in sauceboat; accompany turkey platter with hot rice.
Chef
