Mole poblano

Recipe from: April 2010

Ingredients 27
Servings 6
Time 25 mins

Ingredients

  • 3.5
    kg
    Turkey, cut into pieces
  • 1
    Chopped onion
  • 1
    cloves
    Garlic
  • Salt
  • 6t
    Tbs
    Olive oil
  • Fresh coriander and toasted sesame seeds to garnish
  • 500
    g
    Fresh tomatoes, peeled and chopped
  • 6
    Dried ancho chillies
  • 4
    Dried pasilla chillies
  • 4
    Dried mulato chillies
  • 1
    Chipotle chilli, seeded and chopped
  • 1/2
    tsp
    Coriander seeds
  • 1
    tsp
    Ground anise
  • 1
    tsp
    Cinnamon
  • 1/2
    tsp
    Black peppercorns
  • 6
    cloves, ground
  • 2
    Tbs
    Sugar
  • 2
    Onions, finely chopped
  • 2
    cloves
    Garlic, chopped
  • 1
    Stale tortilla, torn - use any flatbread
  • 60
    g
    Seedless raisins
  • 115
    g
    Ground almonds
  • 3
    Tbs
    Sesame seeds
  • 60
    g
    Unsweetened, bitter chocolate
  • 60
    ml
    Lard or corn oil
  • Salt to taste
  • Freshly ground black pepper to taste
 

Method

40 mins
 
Famous the world over and served, in Mexico, at all great occasions.

This was was invented by nuns from the convent of Puebla in the 16th century when, surprised by a visit from their bishop, they cooked the
local butcher's only turkey in a typical Aztec sauce and the old man loved it.

Roast all the dried chillies in a dry pan, remove stems and soak in a little bowl with just enough water to cover completely, set aside;

In a very big pot, place all the turkey pieces, pour in enough cold water to cover them completely and add the onion and garlic;

Simmer over medium heat until the turkey is cooked.

Remove the turkey from the pan, reserving the stock and dry with kitchen paper.

Heat the lard or corn oil and fry each turkey piece until it is golden, put on a kitchen plate and set aside;

Don't discard the oil left in the frying pan;

Put all the chillies, onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices and puree;

Add the rest of the oil to the frying pan and add all the chillies and the tomato and spice mixture and simmer lightly for 5 minutes;

Put everything into the big pot in which the turkey was originally cooked plus about 500 ml of the turkey stock (if there isn't enough make up the rest with water) add the chocolate and salt & pepper to taste.

Cook over low heat until the chocolate has melted and then add in the sugar and stir.

Carefully add the turkey pieces and cover everything with sauce.

If the sauce seems dry, add a little more water or even a glass of Perdeberg's Chenin Blanc (I'm testing Perdeberg at the moment and it's wonderful for this).

Put on the lid and simmer for 30 minutes.

Garnish with fresh coriander and sprinkled with sesame seeds
 

 

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