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Ingredients:
2 turkey legs
2 tsp of water
1 onion
2 cloves garlic (whole)
1/2 corn tortilla
1 french roll
2 tbsp oil
1 pinch coriander
1 pinch anise
1 pinch cumin
1 pinch ground cloves
1/2 tsp freshly ground black pepper
6 tbsp coarse ground red chile
2 tbsp blanched almonds
2 squares unsweetened
1 chocolate
Instructions:
Originally from: "Southwest Cookery, or At Home on the Range"
Guajalote en mole Poblano Put the turkey to simmer with the onions
and garlic. They should simmer till the meat is ready to slip, not
fall, off the bones.
Meanwhile, fry the tortilla and the roll in oil till crisp.
Using a mortar or blender, grind the crisp bread up with the herbs,
spices, almonds, and chocolate until well mixed.
Remove the turkey, onion, and garlic from broth. Discard the onion and
garlic, and cook the broth down to 2 or 3 cups. Reduce to a simmer,
and slowly stir in the blended ingredients. Return the turkey to the
sauce, and simmer for another 20 minutes.
Servings: 4
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Guajolote En Mole Poblano (Turkey In Mole Sau Recipe brought to you by Mexican Recipes To-Go
