Free Recipe Turkey Mole 2

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Turkey Mole 2 Recipe

5 Dry Mulaeto chiles
3 Dry Pasilla chiles
2 Dry Ancho chiles
2 lg Turkey legs and thighs;
-washed and dried
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Vegetable oil
1 Onion; peeled and diced
2 Garlic cloves; peeled and
-minced
2 tb Skinless peanuts
2 tb Golden raisins
4 Tomatillos; peeled, cored,
; washed and chopped
1 Lightly-toasted corn
-tortilla; broken small
-pieces
1/4 ts Anise seeds
6 Coriander seeds
1 Whole clove
10 Peppercorns
1/2 c Sesame seeds
1/2 c Chicken broth
1 oz Bittersweet chocolate;
-roughly chopped
1 ts Salt; or more to taste
4 Limes; cut in wedges
; for garnish

Turkey Mole 2 Preparation

Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper. Heat vegetable oil in a large heavy-bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10 to 12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft. In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish. Place sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth. Cook pureed chiles in the same casserole over low heat using the residual fat for 8 to 10 minutes stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for Turkey Tamales (the recipe for which is included in this collection). This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6160 broadcast 12-23 1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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