To make mole sauce soak chiles, remove veins, and grind onions with chilies. Heat together sesame, peanuts, chocolate, spices, salt and fried tortilla. Grind together. Fry all the ingred. in hot fat about three minutes. Add half cup of water and continue to cook over low heat until the sauce is thick and well blended. (preparation of this dish has been simplified during recent years by the advent of some excellent canned and powdered mole sauces that are sold in most Mexican food stores.) Cut turkey into serving pieces and stew gently in enough water to cover till tender. Drain, cover with mole sauce and simmer, covered, seven or eigh minutes. If the sauce is too thick, add a little turkey broth. 6 servings. Posted to rec.food.recipes by email@example.com (Lynn Johnson) on 26 Jul 1993.
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|Serving Size: 1 Serving (1517g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 664 (78%)|
|Amt Per Serving||% DV|
|Total Fat 73.8g||98 %|
|Saturated Fat 23.9g||119 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 48.6mg||15 %|
|Sodium 61.9mg||2 %|
|Potassium 1017.8mg||27 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 29g|
|Protein 13.3g||19 %|
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Calories per serving: 855
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