Guajolote en mole poblano (turkey in mole sauce)

4 servings

Ingredients

Quantity Ingredient
2 Turkey legs
2 teaspoons Of water
1 Onion
2 Cloves garlic (whole)
½ Corn tortilla
1 French roll
2 tablespoons Oil
Pinch coriander
Pinch anise
Pinch cumin
Pinch ground cloves
½ teaspoon Freshly ground black pepper
6 tablespoons Coarse ground red chile
2 tablespoons Blanched almonds
2 Squares unsweetened
Chocolate

Directions

Originally from: "Southwest Cookery, or At Home on the Range" Guajalote en mole Poblano 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.

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