|Name:||Turkey Mole (EC-style)||Contributor:||Leigh Ann Hussey|
|Description:||Slightly more orthodox than Tony's version (and posted in response thereto)||Posted:||1999-10-06|
|Key words:||turkey, chocolate, chili, Mexican||Category:||Main Dishes|
|Ingredients:||1 small turkey (8-10 lbs), jointed
4 Tbsp oil for frying
2-4 nice big anchos mulatos (more, if you like; I sometimes throw in a chipotle or three as well)
2 chopped onions
4 chopped roma tomatoes
4 or as many as you like cloves garlic, chopped
4 Tbsp sesame seeds, toasted (not too black!!), divided
1 c almonds
1 c raisins
1/4 c masa harina
1/2 tsp each cloves, cinnamon, ground coriander
1 tablet (I use Abuelita brand) Mexican chocolate
|Preparation:||Stew up the turkey in water for ~1 hr; drain and save the stock. Heat the oil in a frying pan and fry the turkey pieces, putting each into a big baking dish when it's done.
Puree in a blender everything but the chocolate, half the sesame seeds, and the "C" spices. The chocolate will KILL YOUR BLENDER DEAD unless you have the industrial blender of doom (you could do it with the 2-stroke blender, I bet, but would you want to?). Put it in a plastic grocery bag and pound it with a hammer until it's broken up, THEN put it in the blender. Alternately, if you have a mortar, use that. Puree in batches, loosen it up with sloshes of the turkey broth if need be.
Put the puree in the skillet you took the turkey out of, bring it to a boil (insofar as something that thick can boil...) then reduce heat, add the rest of the spices, and simmer, stirring constantly, adding stock as needed, until the sauce is thick but not too much so. There ought to be ~2 cups (maybe more, depending on how much chili and garlic you put in -- that stuff can take up space... ;)
Pour the sauce over the turkey, tonk it in the oven at 325degF for half an hour or so. Sprinkle the rest of the sesame seeds over the top before serving.