Recipe - Guajolote En Mole Poblano (Turkey In Mole Sau

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

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini