Mole Poblano 


YIELD:  14 portions
Amount Measure Ingredients 
1 ea Turkey or Turkey Breasts
12  ea Ancho Rojo Chiles
2-1/2  quarts  Water
ea Ancho Negro Chiles
oz.  Sesame Seeds
ea Pasilla Chiles
oz.  Almonds
oz  Peanuts, shelled 
ea Chipotle en Adobo Chiles ( canned)
oz. Pumpkin Seeds
Tablespoons  Chile Seeds
Stick  Canela, or cinnamon
ea Allspice Berries
ea Cloves
Pinch  Anise Seed
ea Corn Tortillas
ea Ripe Tomatoes
12  ea Tomatillos, roasted
oz.  Bitter Chocolate, grated
ea White Onion, roasted
Cloves  Garlic, roasted
oz Stale white bread
Tablespoons  Cider Vinegar
  to taste Salt 
4   oz Canola Oil or Lard

Clean, wash and boil the turkey. When cooked, reserve broth and cut turkey into serving size pieces. Make a puree of tomatoes and chipotle chilies and add to the cooked turkey meat, with one quart of turkey broth.

To make the mole sauce: Toast the sesame seeds in a dry sauté pan. Fry the bread and remove from the pan, fry the tortillas, remove and drain. Split chile lengthwise, remove and discard stems, seeds and veins. Rinse chilies under running water. On hot comal or dry sauté pan, add chilies and roast until they are soft; roast Tomatillos, onion and garlic cloves until peeling has charred; peel and reserve.

Quickly fry roasted chilies; remove and drain; then in the same oil; fry together the pumpkin seeds, peanuts, almonds, aniseed, cloves, allspice berries and cinnamon. Remove nuts and spices and place in grinding bowl. Next, fry or toast sesame seeds until golden bro\m, but not burnt. Grind or puree all the fried ingredients, together with vinegar and enough water so it just forms a paste. Add roasted Tomatillos, onion, and garlic. In a blender. puree all ingredients together (cover blender lid with kitchen towel when blending), except for turkey.

In sauce pot, add ingredients; heat and gradually mix in one quart of turkey stock, bring to a boil, reduce to low; when mole is just below simmer, add chocolate and stir constantly after adding chocolate, or it will scorch. Thicken over low heat stirring constantly for up to 8 hours. Add salt to taste and pour over sliced turkey or meat.