Turkey In Spicy Fried Chilli Sauce (mole De Guajolote)

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Indo		12	Servings

INGREDIENTS

2 3/4	kg	Turkey, divided into
		portions 6lb
6	T	Malt vinegar
1 1/2	t	Black pepper
1 1/2	t	Salt
1	t	Sugar
3		Cloves garlic, crushed
125	g	Mulato chillies, 4oz
125	g	Ancho chillies, 4oz
125	g	Pasilla chillies, 4oz
2		Chilpotle chillies
8	T	Oil
50	g	Sesame seeds, reserving a
		few to
		garnish 2oz
50	g	Ground almonds, 2oz
50	g	Shelled monkey nuts, 2oz
2		Corn tortillas
3		Cloves garlic, crushed
6		Black peppercorns
12		Cloves
1/2	t	Aniseed
1/2	t	Cinnamon
5	T	Tomato pure
3		Onions, quartered
25	g	Plain chocolate, grated
		1oz
2		Chicken stock cubes
9		ml, 1 1/2 pints of water.

INSTRUCTIONS

Wash and trim the turkey pieces and sprinkle them with the vinegar,
pepper, salt, sugar and the garlic. Marinate overnight in the fridge.
Heat the dried chillies in a heavy-based frying pan for about 3
minutes until they become soft and pliable (the aroma will be quite
pungent, so keep a window open). Discard the stems and seeds and soak
overnight in  Heat the oil and fry the turkey portions (reserving the
marinade)  until golden. Drain and reserve the oil. Place the turkey
with its  marinade in a casserole and add 1.5 litres (2 1/2 pints) of
water.  Boil for about 1 1/2 hours until the meat is very tender. Cool
and  remove the skin and bones if you wish.  Roast the sesame seeds,
almonds and monkey nuts in a dry frying pan by  tossing them over a
moderate heat for about 4 minutes. Remove,  reserve and then place the
tortillas in the pan for about 5 minutes,  turning them occasionally
until they become hard and brittle. Break  them into small pieces. Now
place the tortilla pieces with the soaked  chillies and their water,
the crushed garlic cloves, all the spices  and the onion in a processor
and blend at top speed until you have a  smooth paste.  Place 2
tablespoons of the reserved oil in a casserole and fry the  mixture for
about 5 minutes. Add the tomato pure, crumbled chicken  stock cubes,
chocolate and cooked turkey meat with its liquid and  simmer gently
until the sauce is thick and creamy. As the sauce  thickens it might
stick to the bottom of the pan, so stir  occasionally and keep over a
low heat.  Garnish with the reserved sesame seed mixture and serve with
white  rice, cooked beans and warm soft tortillas.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 697 Calories From Fat: 502 Total Fat: 56.9g Cholesterol: 182.8mg Sodium: 1863.1mg Potassium: 141.1mg Carbohydrates: 13.9g Fiber: 1.8g Sugar: 3.5g Protein: 36.3g

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