| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 4 | Chilies anchos | |
| 4 | Chilies mulatos | |
| 4 | Chilies pasillas | |
| 1 | Onion, roasted | |
| 2 | T | Sesame seeds |
| 2 | T | Shelled peanuts |
| 1 | Square, one ounce cooking | |
| chocolate | ||
| 2 | Inch stick cinnamon | |
| 5 | Peppercorns | |
| 2 | Cloves | |
| 1/2 | t | Aniseed |
| 1 | t | Salt |
| 1/2 | Tortilla, fried | |
| 4 | T | Fat |
| 3 | lb | Turkey, fresh or frozen |
| parts could use chicken |
INSTRUCTIONS
To make mole sauce soak chiles, remove veins, and grind onions with chilies. Heat together sesame, peanuts, chocolate, spices, salt and fried tortilla. Grind together. Fry all the ingred. in hot fat about three minutes. Add half cup of water and continue to cook over low heat until the sauce is thick and well blended. (preparation of this dish has been simplified during recent years by the advent of some excellent canned and powdered mole sauces that are sold in most Mexican food stores.) Cut turkey into serving pieces and stew gently in enough water to cover till tender. Drain, cover with mole sauce and simmer, covered, seven or eigh minutes. If the sauce is too thick, add a little turkey broth. 6 servings. Posted to rec.food.recipes by lynn@engineering.ucsb.edu (Lynn Johnson) on 26 Jul 1993.
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