| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Turkey legs |
| 2 |
t |
Of water |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic, whole |
| 1/2 |
|
Corn tortilla |
| 1 |
|
French roll |
| 2 |
T |
Oil |
|
|
Pinch coriander |
|
|
Pinch anise |
|
|
Pinch cumin |
|
|
Pinch ground cloves |
| 1/2 |
t |
Freshly ground black pepper |
| 6 |
T |
Coarse ground red chile |
| 2 |
T |
Blanched almonds |
| 2 |
|
Squares unsweetened |
|
|
Chocolate |
INSTRUCTIONS
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
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