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  • The base number of servings for this recipe is 16
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    Turkey in Mole Sauce (Pavo en Mole Poblano)

    Most of us are familiar with Chicken in Mole Sauce, but don’t forget that chickens didn’t get to Latin America until the Spanish brought them, sometime in the 16th century. Turkeys are native to Latin America, and would have been the poultry used by the ancient tribes of the Americas, and probably paired with a mole. Chicken is a lot easier to boil than a whole turkey, so feel free to make the mole portion of this recipe, and substitute chicken for turkey.


    Ingredients
    3
    dried chile chipotle
    1 1/2
    pounds
    dried chile ancho, stems removed
    1 1/2
    pounds
    dried chile pasilla, stems removed
    1
    pound
    tomatoes
    3
    cups
    lard or vegetable oil for frying
    2
    onions, chopped
    8
    cloves
    garlic, chopped
    1
    large plantain, peeled and sliced into rounds
    1/4
    pound
    raw peanuts
    1/4
    pound
    blanched almonds
    1/4
    pound
    sesame seeds
    5
    cloves
    4
    peppercorns
    1
    teaspoon
    anise seed
    1
    teaspoon
    coriander seed
    1
    tablespoon
    salt
    2
    tablespoons
    oil
    3
    toasted tortillas
    2
    tablespoons
    sugar
    1/4
    cup
    raisins
    1/2
    cup
    pitted dried prunes
    1
    cup
    corn oil
    4
    quarts
    turkey broth
    8
    ounces
    Mexican chocolate
    1
    stick
    cinnamon
    1/2
    cup
    sesame seeds for garnish
    Directions
    Cut turkey to fit into a stock pot (you may need a couple of pots). Place a peeled, quartered onion and one peeled clove of garlic in each pot.
    Boil turkey in pot until cooked for about 1 hour. Salt to taste.
    Remove turkey from broth, reserving the broth. Cool the turkey completely. Remove turkey meat from the bones and cut the meat into large chunks.
    Cover and store the turkey and broth in refrigerator until ready for use.
    Place all chiles and tomatoes in a saucepan and cover with water. Bring to a boil and cook for 10 minutes.
    Drain the water and peel the tomatoes. Place chiles and tomatoes in a very large bowl and set aside.
    Add 2 to 3 tablespoons of lard or vegetable oil to a large skillet. Fry the onions and garlic until translucent.
    Remove the garlic and onions from the skillet and add to the large bowl with chiles.
    In the same cooking oil and skillet, fry the slices of plantain until golden on both sides. Remove the slices and place in the large bowl.
    Add 2 to 3 tablespoons of lard or vegetable oil to the skillet. Add the peanuts, almonds and sesame seeds. Fry until slightly browned. Pour the entire contents of the skillet into the large bowl.
    In a molcajete or spice grinder grind the cloves, peppercorns, anise and coriander seeds and salt into a fine powder.
    In a small, clean skillet, heat about 2 tablespoons of vegetable oil.
    Add the ground spices and fry for 30 seconds.
    Pour the spices and vegetable oil into the large bowl. Crumble the toasted tortillas and add to the large bowl along with the raisins, prunes and sugar.
    In a large stock pot, add one cup of vegetable oil and warm gently.
    The sauce now needs to be blended until smooth. Fill a blender container 3/4 full with the mixture in the large bowl. Add two cups of turkey broth and blend until you have a smooth sauce with no visible particles.
    Pour the blended sauce into the stock pot with the heated vegetable oil. Continue processing the contents of the bowl with the turkey broth in this fashion until the entire contents of the bowl have been utilized.
    Add the chocolate and cinnamon stick to the stock pot. Simmer the sauce for 30 minutes.
    When ready to serve, place the cooked turkey in a large dutch oven or in a large open terra cotta mole dish. Cover the turkey with the mole.
    Stir a few times to turn the turkey in the sauce making sure its heated throughout, but careful that the mole does not scorch. Cook for about 15 minutes.
    Just before serving, sprinkle sesame seeds over the mole sauce. Serve.
    Reprinted With Permission From The Texas Provincial Kitchen by Melissa Guerra. Copyright © 1997 by Melissa Guerra. With the permission of the publisher, Melissa Guerra.

    The base number of servings for this recipe is 16
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