Mole poblano de guajolote (turkey mole puebia style)

1 servings

Ingredients

Quantity Ingredient
1 4 to 5 pound turkey breast
1 teaspoon Salt water
2 tablespoons Cooking oil
2 mediums Tomatoes, peeled, seeded, and chopped
½ cup Chopped onion
2 Canned green chili peppers, rinsed, seeded, and cut up
½ cup Blanched almonds
½ cup Raisins
1 6-inch tortilla, cut up
2 tablespoons Sesame seed
1 Clove garlic, minced
½ teaspoon Crushed red pepper
¼ teaspoon Salt
¼ teaspoon Crushed or ground aniseed
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
¼ teaspoon Ground coriander seed dash pepper
½ A square (1/2 ounce) unsweetened chocolate, melted Toasted sesame seeds

Directions

In large Dutch oven combine turkey breast, the 1 tsp. salt, and enough water (about 10 cups) to cover. Bring to boiling, simmer 1-¼ to 1-½ hours or till meat is tender. Drain, reserving 1-½ cups broth. Cool turkey slightly. Pat dry with paper toweling. In Dutch oven brown turkey breast in hot oil. Drain off fat.

To prepare mole poblano, in blender container combine reserved broth, tomatoes, onion, chili peppers, almonds, raisins, tortilla, sesame seed, garlic, red pepper, the ¼ tsp. salt, aniseed, cloves, cinnamon, coriander seed and pepper. Cover and blend till nearly smooth. Stir in melted chocolate. Pour sauce over turkey breast in Dutch oven. Cover, simmer for 20 minutes or till heated through. To serve, slice turkey breast; arrange on platter, spooning sauce atop.

Sprinkle with toasted sesame seed. Makes 8 to 10 servings.

From: Better Homes and Gardens, Mexican Cook Book Shared By: Pat Stockett From: Pat Stockett Date: 23 Apr 94 From: Dale Shipp Date: 09-18-94

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