INGREDIENTS

INSTRUCTIONS

Core, and devein the chiles. Toast chiles in a heavy skillet over medium
heat until the skin begins to blister and the aromas are released. Cover
with 5 cups boiling water and set aside to cool. When cool puree with
liquid until smooth and set aside. Season turkey legs and thighs with salt
and pepper. Heat vegetable oil in a large heavy-bottomed casserole over
moderate heat and brown turkey on all sides, lift out and set aside. Add
the onion to the pan and saute 10 to 12 minutes or until golden. Add garlic
and saute a minute longer, then add peanuts and raisins for 1 minute, add
chopped tomatillos and tortilla and cook 5 minutes or until soft. In a
small dry saute pan over medium heat, toast anise seeds and coriander
seeds. Pulverize in grinder or mortar along with the clove and peppercorns.
In the same small dry saute pan over medium heat, toast sesame seeds until
golden then add 1/2 to blender and reserve 1/2 for garnish. Place sauteed
vegetables in blender (no need to wash the blender from pureeing the
chiles) and add spices, sesame seeds and stock. Puree until smooth. Cook
pureed chiles in the same casserole over low heat using the residual fat
for 8 to 10 minutes stirring often. Add blender ingredients, chocolate and
salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes
or until tender. When cooled remove the skin and meat from the bones. Shred
and reserve the turkey meat for "Turkey Tamales" (the recipe for which is
included in this collection). This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6160 broadcast 12-23 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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