| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Mexican |
|
6 |
To 8 |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 1/2 |
lb |
Turkey hind quarters |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Onion, chopped |
| 1 |
|
Fresh Anaheim chile, stemmed |
|
|
and finely choped |
| 2 |
|
Yellow chiles, stemmed and |
|
|
finely chopped |
| 4 |
|
Dried chiles, toasted |
|
|
stemmed and seeded |
| 2 1/2 |
c |
Chicken broth |
| 3 |
T |
Dried leaf oregano |
| 1/2 |
T |
Ground cinnamon |
| 1/2 |
T |
Ground cumin |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Sesame seeds |
| 1 |
T |
Sesame oil |
| 1/4 |
c |
Mole sauce, available now in |
|
|
Mexican sections of |
|
|
supermarkets |
| 1/2 |
c |
Finely chopped fresh |
|
|
cilantro for garnish |
|
|
Steamed rice, to serve |
| 1 1/2 |
|
2 hours. Remove turkey from pot and set aside to c, 2 hours. Remove turkey from pot and set aside to cool. |
INSTRUCTIONS
1997
In a large pot, heat vegetable oil over medium-high heat. Season
turkey with salt and pepper and brown evenly on all sides, about 5
minutes. Set turkey aside and pour off half the fat from pot. Add
garlic, onion and fresh chiles, and saute 1 to 2 minutes. Return
turkey to pot. In a blender or food processor, put dried chiles, half
of the broth, the oregano, cinnamon and cumin; process until chiles
are pureed. Add to pot with remaining broth and bay leaves. Bring to a
boil, reduce heat and simmer, covered, until turkey is very tender,
Meanwhile, boil contents of pot until liquid is reduced by about half,
about 15 minutes. Discard bay leaves. When turkey is cool enough to
handle, discard skin and bones. With your fingers, tear meat into
coarse shreds and return to pot. In a small skillet or saucepan over
medium heat, saute sesame seeds with sesame oil until seeds turn
golden, less than 1 minute. Ladle about 1 cup liquid from the pot and
carefully stir in skillet with sesame seeds. Then stir mole sauce
carefully into the mixture until smooth. Then stir mole-sesame mixture
into the chili pot. Garnish with cilantro and serve with steamed rice.
(Recipe is from THE CHILI COOKBOOK by Norman Kolpas, published by HP
Boods, 1991.) Posted to FOODWINE Digest 28 Jan 97 by "Joanne L.
Schweikj" <SCHWEIKJ@FREDONIA.EDU> on Jan 28,
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””