| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
|
Urkey (10-12 lb.)t |
| 2 |
|
Chilies anchos |
| 3 |
lg |
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 |
tb |
Salt |
| 1 |
ts |
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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