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Turkey In Chocolate And Chili Sauce
(Mole Poblano De Guajolote)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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An 8- to 9-pound turkey, disjointed and cut into 8 serving pieces 1 teaspoon salt
4 dried pasilla chilies, 4 dried mulato chilies and 6 dried ancho chilies; or substitute 14 dried ancho chilies
2 cups boiling chicken stock, fresh or canned
¾ cup blanched almonds
1 cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or 1 cup drained, canned Italian plum tomatoes
½ cup lightly packed seedless raisins
2 tablespoons sesame seeds
1 tortilla, broken in small pieces
1 teaspoon finely chopped garlic
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground coriander seeds
½ teaspoon anise seeds
1 teaspoon salt
¼ teaspoon freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
1½ squares unsweetened chocolate
2 tablespoons sesame seeds
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| How To Cook: |
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1. Place the turkey in a 4- to 5-quart heavy flameproof casserole. Add the salt and enough cold water to cover the turkey completely. Bring to a boil over high heat. Then reduce the heat to low, cover the casserole and simmer for 1 hour; the turkey will be almost cooked through. Set the casserole aside off the heat.
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2. Meanwhile, prepare the "mole" (sauce) in the following fashion: Under cold running water, pull the stems off the chilies, break or cut the chilies in half, and brush out their seeds. Cut away and discard any thick ribs and tear the chilies into small pieces. In a large bowl, pour 2 cups of boiling chicken stock over the chilies and soak them for about 30 minutes.
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3. Blend the almonds in the jar of an electric blender until they are completely pulverized. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and pepper, and blend at high speed until the mixture is reduced to a smooth puree.
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4. To make the sauce by hand, put the chilies, onions, tomatoes, raisins, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill.
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5. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper.
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6. In a heavy 10-inch skillet, melt 2 tablespoons of the lard over moderate heat. Pour in the "mole" and simmer it, stirring constantly, for about 5 minutes. Add the cold stock and the chocolate. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted. Cover the skillet and set it aside off the heat.
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7. Remove the turkey from the casserole and lay the pieces on a double thickness of paper towels to drain. Then pat them thoroughly dry with extra towels. In a heavy 12-inch skillet, melt the remaining 4 tablespoons of lard over moderate heat until a light haze forms above it.
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8. Add the pieces of turkey and brown them well on all sides, turning them frequently in the hot lard. Drain off the fat from the skillet, and then pour the "mole" sauce over the turkey, turning the pieces about in the sauce to coat them evenly. Cover the skillet and simmer over low heat for about 30 minutes, basting the turkey now and then with the sauce.
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9. To serve, arrange the pieces of turkey on a heated platter and pour the sauce over them. Sprinkle the top with 2 tablespoons of sesame seeds.
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NOTE: In Mexico, chicken and pork are often prepared and served in the same sauce.
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