Mole De Guajolote (Turkey in Mole Sauce)
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
ancho chilies
|
*
|
| 4 | each |
hot chili peppers
mulatos |
*
|
| 4 | each |
hot chili peppers
pasillas |
*
|
| 1 | each |
onions
|
|
| 2 | tablespoons |
sesame seeds
roasted |
|
| 2 | tablespoons |
peanuts
shelled |
|
| 1 | ounce |
chocolate
cooking |
|
| 2 | each |
cinnamon sticks
1 inch each |
*
|
| 5 | each |
peppercorns
|
*
|
| 2 | each |
cloves, whole
|
*
|
| ½ | teaspoon |
star anise
|
|
| 1 | teaspoon |
salt
|
|
| ½ | each |
flour tortillas
fried |
*
|
| 4 | tablespoons |
lard
|
*
|
| 3 | pounds |
turkey
fresh or parts (could use chicken) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
ancho chilies
|
*
|
| 4 | each |
hot chili peppers
mulatos |
*
|
| 4 | each |
hot chili peppers
pasillas |
*
|
| 1 | each |
onions
|
|
| 3E+1 | ml |
sesame seeds
roasted |
|
| 3E+1 | ml |
peanuts
shelled |
|
| 28.9 | ml/g |
chocolate
cooking |
|
| 2 | each |
cinnamon sticks
1 inch each |
*
|
| 5 | each |
peppercorns
|
*
|
| 2 | each |
cloves, whole
|
*
|
| 2.5 | ml |
star anise
|
|
| 5 | ml |
salt
|
|
| 0.5 | each |
flour tortillas
fried |
*
|
| 6E+1 | ml |
lard
|
*
|
| 1.4 | kg |
turkey
fresh or parts (could use chicken) |
|
Directions
To make mole sauce soak chiles, remove veins, and grind onions with chilies.
Heat together sesame seeds, peanuts, chocolate, spices, salt and fried tortilla.
Grind together.
Fry all the ingredients in hot fat about three minutes.
Add half cup of water and continue to cook over low heat until the sauce is thick and well blended.
Cut turkey into serving pieces and stew gently in enough water to cover until tender.
Drain, cover with mole sauce and simmer, covered, seven or eight minutes.
If the sauce is too thick, add a little turkey broth.
