Mole de Guajalote (Turkey Mole)
|Turkey||8 Pound, cut into serving pieces|
|Water||2 Quart (adjust quantity as needed)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Toasted almonds||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Toasted dry bread slice||1|
|Sesame seeds||2 Tablespoon|
|Unsweetened chocolate||1 Ounce (1 square)|
|Green peppers||2 , chopped|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Chili powder||4 Tablespoon|
|Turkey broth||3 Cup (48 tbs)|
|Tomato sauce||2 Cup (32 tbs)|
Simmer turkey pieces in water to cover until almost tender, adding 1 tablespoon salt at midway point.
Remove pieces from broth.
Reduce broth to 3 cups.
Dry turkey pieces, brown on all sides in 1/4 cup hot oil in skillet, and place in large casserole or Dutch oven.
Grind together almonds, raisins, bread, sesame seeds and chocolate.
Heat remaining 1/4 cup oil; add peppers, onion and garlic; cook, stirring constantly, about 5 minutes.
Add ground mixture, plus chili powder and cinnamon.
Stir, and cook until smooth.
Stir in turkey broth and tomato sauce; cook over low heat 5 minutes.
Add extra salt and pepper to taste.
Pour sauce over browned turkey pieces in casserole; cover tightly, and cook at low temperature until meat is perfectly tender in 350°F.
oven 1-11/2 hours.
Stir sauce occasionally.
Remove turkey to hot platter.
If sauce seems thin,cook down until of desired consistency.
Serve in sauceboat; accompany turkey platter with hot rice.