Recipe - Mole Sauce

WALDINE VAN GEFFEN VGHC42A
4 ounce Dried chiles; seed; soak in
water 1 hr, save One half liquid
One fourth ounce Vegetable oil
2 pound Turkey breast; skin; 1" cube
1 small Onion; chop
5 Cloves garlic; mince
2 tablespoon Peanuts
2 cup Crushed canned tomatoes
2 cup Chicken broth
1 small Plaintain; slice; 1/2" cubes
1 ounce Unsweetened chocolate; grate
2 sl White bread; remove crust;
crumble
1 Bay leaf; crumble
One half teaspoon Dried oregano
One fourth teaspoon Dried thyme
1 teaspoon Ground cinnamon
1 tablespoon Sugar; opt
One fourth cup Chile liquid
Salt and pepper
3 tablespoon Fresh cilantro; mince;
garnish

In a large deep skillet heat oil over medhigh heat and saute turkey 10
minutes or until golden brown. Using a slotted spoon, transfer turkey to a
plate. In same skillet, saute onion, garlic and peanuts until onion is
soft. Stir in remaining ingredients (except garnish) along with reserved
chiles and liquid and mix well. Reduce heat to low, cover and cook 30
minutes. Into a blender or processor transfer mixture and blend until
smooth. Return sauce to skillet, add reserved turkey and mix well. Cover
and simmer 20 minutes or until meat is tender. Serve with rice and corn
tortillas garnished with cilantro. TVFN, Chef Ef, Cafe Ole.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 25,
1998