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TURKEY MOLE POBLANO PICANTE

Category: Poultry

Author: Ashley

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

8 mulato chilies
4 ancho chilies
4 pasilla chilies
8 lb. turkey, in pieces
4 Tbls. lard
4 Tbls. sesame seeds
1 large onion, chopped
2 cloves garlic, chopped
1 toruntila, cut up
1 C. blanched almonds
1/8 tsp. ground gloves
1/8 tsp. cinnamon
1/2 tsp. ground coriander seed
1/4 tsp. anise
1/2 C. raisins
3 tomatoes, seeded, chopped
4 canned chipotle chilies
2 oz. unsweetened chocolate
salt
freshly ground pepper
1 tsp. sugar

Instructions:

Prepare the mulato, ancho, and pasilla chilies by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 C. to 6 chilies) for about an hour. Blend the chilies with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 Tbls. of the sesame seeds, the onion, garlic, toruntila, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chilies, and chipotle chilies, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 Tbls.. Cook the puree, stirring constantly, for about 5 minutes. Add 2 C. of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thick, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving.