Guajolote En Mole Poblano (Turkey In Mole Sauce)

Recipe Ingredients

2		Turkey legs
2 teaspoons	10ml	Water
1		Onion
2		Garlic - (whole)
1/2		Corn tortilla
1		French roll
2 tablespoons	30ml	Oil
1		Coriander
1		Anise
1		Cumin
1		Ground cloves
1/2 teaspoon	2.5ml	Freshly ground black pepper
6 tablespoons	90ml	Coarse ground red chile
2 tablespoons	30ml	Blanched almonds
2		Unsweetened
		Chocolate

Recipe Instructions

Originally from: "Southwest Cookery, or At Home on the Range" Guajalote en mole Poblano Put the turkey to simmer with the onions and garlic. They should simmer until the meat is ready to slip, not fall, off the bones.

Meanwhile, fry the tortilla and the roll in oil until crisp.

Using a mortar or blender, grind the crisp bread up with the herbs, spices, almonds, and chocolate until well mixed.

Remove the turkey, onion, and garlic from broth. Discard the onion and garlic, and cook the broth down to 2 or 3 cups. Reduce to a simmer, and slowly stir in the blended ingredients. Return the turkey to the sauce, and simmer for another 20 minutes.

Source:
Patricia Wriedt - Mexico City

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