| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Turkey thighs or breast |
|
|
Chicken broth |
| 2 |
|
Dried Poblano or New Mexico chiles; stemmed -or- |
| 1/4 |
c |
Ground hot red chile |
| 1 |
|
Red-ripe tomato; peeled, seeded; quartered |
| 8 |
|
Whole blanched almonds |
| 1/2 |
|
Corn tortilla -or- tortilla chips |
| 1/2 |
sm |
Onion; cut in chunks |
| 1 |
tb |
Raisins |
| 4 |
ts |
Sesame seeds; toasted |
| 1 |
ts |
Pequin quebrado |
| 1/4 |
ts |
Anise seeds |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/2 |
oz |
Unsweetened chocolate (up to) |
| 1 |
tb |
Unsalted butter; room temp. |
| 1 |
|
Lime; cut in 6 wedges |
INSTRUCTIONS
Heat oil in large, heavy skillet; add turkey & cook until browned on all
sides, turning as needed. Set aside skillet without washing. Place browned
turkey in a saucepan; add just enough chicken broth to cover. Bring to a
boil, reduce heat, cover & simmer 1 hour or until turkey is tender. Cool in
cooking broth. Lift turkey from broth (reserve broth); discard skin and
bones; tear meat (do not cut) into large chunks. Set aside. Soak chiles in
boiling water to cover until softened. Place chiles & soaking liquid (or
ground chile) in a blender or food processor. Add tomato, almonds, tortilla
or tortillo chips, onion, raisins, 1 Tsp sesame seeds, pequin, anise seeds,
cinnamon and cloves. Process until smooth. If using ground chile, add a
little hot water as needed. Pour mixture into reserved skillet. Cook over
low heat about 5 minutes, stirring constantly. If mixture seems dry, add a
bit of oil. Stir in chocolate and 1 cup turkey cooking broth. Stir until
chocolate is melted. Taste and adjust seasonings. Preheat oven to 350.
Butter a 2-quart baking dish and place turkey in it. Pour mole sauce evenly
over turkey. Cover and bake at least 1 hour or until turkey has absorbed
most of sauce; stir will after 30 minutes. To serve, sprinkle with
remaining 3 Teaspoons sesame seeds and encircle with lime wedges. Makes 4
to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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