Wednesday, September 14, 2011

Mole Poblano de Guajalote Recipe

Most famous of the molés is this one from Puebla. It intrigues the uninitiated with its imaginative sauce of chocolate and spices for turkey. Molé actually refers to a sauce cooked with chili peppers; the molé made with peanut butter is another version. Serves eight to ten.

A 4 to 5 lb. turkey breast
1 t. salt
2 T. vegetable oil
2 medium tomatoes, peeled, seeded and chopped
1/2 cup chopped onion
2 canned green chili peppers, rinsed, seeded and chopped
1/2 cup blanched almonds
1/3 cup raisins
1 6-inch tortilla, cut up
2 T. sesame seeds
1 clove garlic, minced
1/2 t. crushed red pepper
1/4 t. salt
1/4 t. crushed anise seed
1/4 t. ground cloves
1/4 t. ground cinnamon
1/4 t. ground coriander seed
Dash of black pepper
1/2 oz. unsweetened chocolate, melted
Toasted sesame seeds

Step 1. In a large Dutch oven, combine turkey breast, the one teaspoon of salt, and enough water (about 10 cups) to cover. Bring to a boil, reduce heat and simmer, covered, about 1-1/4 to 1-1/2 hours or until meat is tender. Drain, reserving 1-1/2 cups broth. Cool turkey slightly. Pat dry with paper toweling. In Dutch oven, brown turkey breast in hot oil. Drain off fat.

Step 2. To prepare molé poblano, in blender container combine reserved broth, tomato, onion, chili peppers, almonds, raisins, tortilla, sesame seeds, garlic, red pepper, the 1/4 teaspoon salt, anise seed, cloves, cinnamon, coriander seed, and pepper. Cover and blend until nearly smooth. Stir in melted chocolate. Pour sauce over turkey breast in Dutch oven. Cover and simmer for 20 minutes or until heated through.

To serve, slice turkey breast; arrange on platter, spooning sauce atop. Sprinkle with roasted sesame seeds.

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