| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Turkey legs |
| 2 |
ts |
Of water |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic (whole) |
| 1/2 |
|
Corn tortilla |
| 1 |
|
French roll |
| 2 |
tb |
Oil |
|
|
Pinch coriander |
|
|
Pinch anise |
|
|
Pinch cumin |
|
|
Pinch ground cloves |
| 1/2 |
ts |
Freshly ground black pepper |
| 6 |
tb |
Coarse ground red chile |
| 2 |
tb |
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
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”