Turkey Mole

Difficulty:

1/5

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

8 mulatto chilies, seeded and deveined
5 ancho chilies, seeded and deveined
6 pastille chilies, seeded and deveined
6 tablespoons bacon fat
2 litres turkey stock (2 quarts)
Thighs and legs of one turkey
½ cup cooked and drained green tomato
3 cloves of roasted garlic
4 whole cloves of garlic
10 peppercorns
1 stick of cinnamon
¼ teaspoon coriander seed
¼ teaspoon fennel seeds
7 tablespoons sesame seeds
2 tablespoons raisins
½ cup blanched almonds
¼ cup pumpkin seeds
2 stale corn tortillas
3 slices of baguette
2 ounces of bittersweet dark chocolate
1.5 litres of turkey broth
Salt and pepper

Method:

Heat the bacon fat in a frying pan and fry the chills on both sides for 30 seconds, drain the chills and reserve the lard. Transfer the chills to a bowl and cover them with water; keep them submerged with a heavy plate.

In a large Dutch oven, fry the turkey pieces on all sides until golden brown, drain off any excess fat. Add the stock to the Dutch oven and braise the turkey for 45 minutes.

Put one cup of water into a blender and blend the chills until pureed. Fry the puree in the leftover bacon fat until smoky, about 5 minutes.

Put 1 cup of the braising broth into the blender with the green tomatoes and start the machine. Gradually add the sesame seeds. Transfer the puree to a bowl and reserve.

Melt 4 tablespoons of bacon fat in a frying pan and fry the pumpkin seed, almonds, bread, raisins and the tortilla. Drain the fat and add all ingredients to the same blender with 11/2 cups of broth and puree.

Put the chilli paste, almond puree and tomato puree into a large casserole and cook for 5 minutes. Add the chocolate and cook for another 5 minutes. Add 4 cups of the braising broth and the turkey pieces and cook for 20 minutes. Taste for seasoning and serve with sesame seeds for garnish.