Chicken Or Turkey Mole Poblano Ii
|Ancho chili||6 (Fresh Or Dried)|
|Canned cooked tomatoes||16 Ounce (2 Cups)|
|Onion||1 Large, coarsely chopped|
|Garlic||1 Clove (5 gm), peeled|
|Salted peanuts/1/2 cup peanut butter||1⁄2 Cup (8 tbs)|
|Tortilla/1 piece of toast||1 , torn in pieces|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Sesame seed||2 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
|Cumin||1⁄4 Teaspoon (Comino)|
|Chicken stock/Turkey stock||1 Cup (16 tbs)|
|Unsweetened chocolate square||1 Ounce (1 Square)|
|Diced cooked chicken/Diced cooked turkey||3 Cup (48 tbs)|
Combine with tomatoes, onion, garlic, peanuts, tortilla, raisins, and sesame seed.
Put a small amount at a time into an electric blender and blend to make a thick puree.
Heat oil in a large skillet.
Add the puree and cook, stirring constantly, about 5 minutes.
Stir in sugar, anise, cinnamon, cloves, coriander, cumin, and stock.
Bring to boiling, reduce heat, and simmer.
Add chocolate and continue simmering, stirring constantly, until chocolate is melted and blended into sauce.
Add salt and pepper to taste.
Stir in chicken pieces and simmer about 10 minutes.
To use as a tamale filling, the sauce must be fairly thick, so it may be simmered until desired consistency is reached.
Then spoon poultry pieces and a little sauce onto tamale dough spread on a corn husk.
Use leftover sauce to serve over cooked tamales.
Or, Chicken or Turkey Mole Poblano may be served over hot rice.