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Mole De Guajalote (Turkey Mole)

chef.pierre's picture
Ingredients
  Turkey 8 Pound, cut into serving pieces
  Water 2 Quart (adjust quantity as needed)
  Salt 1 Tablespoon
  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
  Cinnamon 1 Teaspoon
  Turkey broth 3 Cup (48 tbs)
  Tomato sauce 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Fried
Drink: 
Alcohol
Interest: 
Party
Servings: 
8

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