Recipe - Mole De Guajolote (Turkey In Mole Sauce)

4 Chilies anchos
4 Chilies mulatos
4 Chilies pasillas
1 Onion, roasted
2 tablespoon Sesame seeds
2 tablespoon Shelled peanuts
1 Square (one ounce) cooking
chocolate
2 Inch stick cinnamon
5 Peppercorns
2 Cloves
One half teaspoon Aniseed
1 teaspoon Salt
One half Tortilla, fried
4 tablespoon Fat
3 pound Turkey, fresh or frozen
parts (could use chicken)

To make mole sauce soak chiles, remove veins, and grind onions with
chilies. Heat together sesame, peanuts, chocolate, spices, salt and fried
tortilla. Grind together. Fry all the ingred. 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. (preparation of this dish has been
simplified during recent years by the advent of some excellent canned and
powdered mole sauces that are sold in most Mexican food stores.) Cut turkey
into serving pieces and stew gently in enough water to cover till tender.
Drain, cover with mole sauce and simmer, covered, seven or eigh minutes. If
the sauce is too thick, add a little turkey broth. 6 servings.

Posted to rec.food.recipes by lynn@engineering.ucsb.edu (Lynn Johnson) on
26 Jul 1993.