Mole Rojo Con Guajalote (Red Mole W/turkey)

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Mole Rojo Con Guajalote (Red Mole W/turkey) Ingredients

WALDINE VAN GEFFEN VGHC42A	1 oz Unsweetened chocolate; grate
4 oz Dried chiles; seed; soak in	2 sl White bread; remove crust;
1/4 oz Vegetable oil	1 Bay leaf; crumble
2 lb Turkey breast; skin; 1" cube	1/2 ts Dried oregano
1 sm Onion; chop	1/4 ts Dried thyme
5 Cloves garlic; mince	1 ts Ground cinnamon
2 tb Peanuts	1 tb Sugar; opt
2 c Crushed canned tomatoes	1/4 c Chile liquid
2 c Chicken broth	Salt and pepper
1 sm Plaintain; slice; 1/2" cubes	3 tb Fresh cilantro; mince;

Instructions for Mole Rojo Con Guajalote (Red Mole W/turkey)

In a large deep skillet heat oil over med-high heat and saute turkey 10 minutes or until golden brown. Using a slotted spoon, transfer turkey to a plate. In same skillet, saute onion, garlic and peanuts until onion is soft. Stir in remaining ingredients (except garnish) along with reserved chiles and liquid and mix well. Reduce heat to low, cover and cook 30 minutes. Into a blender or processor transfer mixture and blend until smooth. Return sauce to skillet, add reserved turkey and mix well. Cover and simmer 20 minutes or until meat is tender. Serve with rice and corn tortillas garnished with cilantro. TVFN, Chef Ef, Cafe Ole. Posted to MC-Recipe Digest by Nancy Berry on Mar 25, 1998

Main Ingredient: TurkeyCuisine: Mexican

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