Mole Poblano Picante


  • 8.00 Mulato chiles
  • 0.13 ts Cinnamon
  • 4.00 Ancho chiles
  • 1.00 ts Sugar
  • 0.50 ts Ground coriander seed
  • Salt
  • 4.00 Pasilla chiles
  • 0.25 ts Anise
  • 8.00 lb Turkey, in pieces
  • 0.50 c Raisins
  • 4.00 tb Lard
  • Freshly ground pepper
  • 3.00 Tomatoes, seeded, chopped
  • 4.00 tb Sesame seeds
  • 4.00 Canned chipotle chiles
  • 1.00 lg Onion, chopped
  • 2.00 oz Unsweetened chocolate
  • 2.00 Cloves garlic, chopped
  • 1.00 Tortilla, cut up
  • 1.00 c Blanched almonds
  • 0.13 ts Ground gloves
  1. Prepare the mulato, ancho, and pasilla chiles by washing in cold  water; removing veins, stems, and seeds; and tearing them roughly  into pieces.
  2. Place the pieces in a bowl and soak in hot water (about  1 cup to 6 chiles) for about an hour. Blend the chiles with the  soaking water in a blender, but do not over blend. The texture  should remain coarse.
  3. Place the turkey pieces in a flameproof casserole with a lid, and  poach, covered, in salted water to barely cover for 1 hour. Drain,  reserving the stock. Dry the turkey pieces thoroughly with paper  towels. Heat the lard in a skillet, and brown the turkey pieces, a  few at a time.
  4. Arrange the turkey pieces in the casserole and keep  warm. Combine 2 tbs of the sesame seeds, the onion, garlic,  tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins,  tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by  bit, to a coarse puree in the electric blender.
  5. Heat the remaining lard in a skillet, adding, if necessary, a little  more lard to bring it up to 3 TBS. Cook the puree, stirring  constantly, for about 5 minutes. Add 2 cups of the turkey stock,  chocolate, salt and pepper to taste, and the sugar, and cook, over  very low heat, until the chocolate has melted.
  6. Pour the sauce over  the turkey; cover; and cook over the lowest possible heat for 1  hour, stirring occasionally. The sauce should be rather thicker than  the consistency of heavy cream. If it seems too thin, thin with  turkey stock.
  7. Sprinkle with remaining sesame seeds just before  serving.


Share & Print

0 0 100 0

No Comments

Leave a Reply