| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
|
Urkey, 10-12 lb.t |
| 2 |
|
Chilies anchos |
| 3 |
|
Tomatoes, peeled and chopped |
| 1/2 |
lb |
Blanched almonds |
| 3 |
oz |
Seedless raisins |
| 1 |
|
Banana |
| 3 |
|
Squares chocolate |
| 1/3 |
c |
Cracker crumbs |
| 20 |
|
Cloves |
| 2 |
|
Two-inch sticks cinnamon |
| 1 |
c |
Fat |
| 2 |
T |
Salt |
| 1 |
t |
Sugar |
| 1/4 |
c |
Toasted sesame seeds |
|
|
Grated cheese |
INSTRUCTIONS
Clean turkey, cut into portions and cook in enough water to cover
until tender. Remove seeds from chilies, toast lightly over direct
flame and soak in two cups of water for one hour. Chop together the
chilies, tomatoes, almonds, raisins, banana, chocolate, cracker
crumbs, cloves and cinnamon. Fry in the fat about ten minutes. Add
salt and simmer another five minutes. Add the stock in which the
turkey was cooked, pouring until the sauce is very thick. Put cooked
turkey pieces in the pot with other ingred. and simmer a few minutes.
Remove. Serve sprinkled with sesame. Yield: 10-12 servings. Posted to
rec.food.recipes by lynn@engineering.ucsb.edu (Lynn Johnson) on 26
Jul 1993.
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