Mole Poblano De Guajolote (turkey Mole Puebia Style) Recipe

Mole Poblano De Guajolote (turkey Mole Puebia Style) Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
1: 4 to 5 pound turkey breast,
1 Clove: garlic, minced
1 tsp: Salt,
1/2 tsp: Crushed red pepper,
-water,
1/4 tsp: Salt,
2 tbsp: Cooking oil,
1/4 tsp: Crushed or ground aniseed,
2 medium: Tomatoes, peeled, seeded,
1/4 tsp: Ground cloves,
-and chopped,
1/4 tsp: Ground cinnamon,
1/2 cup: Chopped onion,
1/4 tsp: Ground coriander seed,
2: Canned green chili peppers,
-dash pepper,
-rinsed, seeded, and cut up
1/2: A square, 1/2 ounce
1/2 cup: Blanched almonds,
-unsweetened chocolate,
1/2 cup: Raisins,
-melted,
1: 6-inch tortilla, cut up
-Toasted sesame seeds,
2 tbsp: Sesame seed,

Directions:

In large Dutch oven combine turkey breast, the 1 tsp. salt, and enough
water (about 10 cups) to cover. Bring to boiling, simmer 1-1/4 to
1-1/2 hours or till 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.

To prepare mole poblano, in blender container combine reserved broth,
tomatoes, onion, chili peppers, almonds, raisins, tortilla, sesame
seed, garlic, red pepper, the 1/4 tsp. salt, aniseed, cloves,
cinnamon, coriander seed and pepper. Cover and blend till nearly
smooth. Stir in melted chocolate. Pour sauce over turkey breast in
Dutch oven. Cover, simmer for 20 minutes or till heated through. To
serve, slice turkey breast; arrange on platter, spooning sauce atop.
Sprinkle with toasted sesame seed. Makes 8 to 10 servings.

From: Better Homes and Gardens, Mexican Cook Book Shared By: Pat
Stockett From: Pat Stockett Date: 23 Apr 94
From: Dale Shipp Date: 09-18-94


Source from luhu.jp