Try this Mole Poblano recipe, or contribute your own.
Suggest a better descriptionPlace the turkey pieces in a large pot, cover with water, add salt, bring quickly to a boil, reduce heat and simmer until nearly done, about an hour. Remove from the heat and pat dry with towels. While the turkey simmers, while wearing rubber gloves, wash the chiles under running water, removing the stems, breaking them open and removing the seeds. If you insist on preparing the chile bare-handed, do NOT touch your eyes, nose, or any other sensitive part of your body (or those of any loved one). Place the chiles in a large bowl, and cover with the chicken stock. Let soak half an hour, reserving the stock afterwards. Place the almonds in a blender and reduce to a relatively fine chop. Place in the blender the chiles, spices, raisins, dried tortilla, tomatoes, garlic, and onion in a blender, along with a little of the stock in which the chiles were soaked, and reduce to a smooth paste. In a large frying pan, melt the bacon fat and brown the pieces of turkey, having first patted them dry with towels. Place the browned turkey pieces in an oven-proof baking dish. Add a little more bacon fat, if necessary, and spoon in the chile paste. Fry it over medium heat, for about 5 minutes, slowly adding about 2 cups of the stock in which the chiles were soaked. Finally add the chocolate, and stir well until it has melted. The sauce should be the consistency of thick cream or a medium cream sauce. Pour the sauce over the turkey, cover, and place the baking dish in a 350 deg. oven for about 45 minutes. Remove, sprinkle the sesame seeds over the top. Serve with Mexican rice, beans, "rajas en crema", sliced avocados, and lots of fresh, warm, soft corn tortillas. Personally we prefer the blue corn tortillas which are available in the fall in Mexico. If Mexico could have a national dish, and to attempt to select just one from the wide repertoire available is nearly ipossible, it must be mole. The dish originally came from the Convent of Santa Clara in Puebla. According to the legend the sauce was concocted by the nuns in honor of their bishop, don Alonso de la Mota y Escobar, specifically for Lent. In the sixteenth century the custom of not eating meat in Lent did not apply to fowl. Consequently in honor of the bishops visit one Lent the nuns made a chocolate sauce, "in order to sweeten our sins." Thank heavens for a little conventual sin! The name mole comes from the Nahuatl "molli," which comes from the verb-stem "mola" meaning to grind something, since the most important part of the whole recipe is the grinding of the spices. Curiously this is very close to the Spanish word for grind, "moler." Each majortown and city in Mexico has a "molino" or mill. This mill is dedicated to grinding spices. The various mixes are then displayed in white enamel pans in the shop windows. There are ground chiles, spices, and nuts, as well as prepared pastes, such as mole poblano, adobo, and achiote. The colors run the gamut from bright greens to earthy reads and browns, even purple. The scent from that shop is like to die and go to heaven, or sneeze as you go by. This recipe, and various others I have posted is from a cook-book my wife and I wrote and published here locally, for limited distribution to our friends two years ago. As you can see it is an anecdotal cookbook, telling of our lives in Mexico, Peru, and Spain, where we have lived on and off for quite a while. The recipes were those we collected as we went along, and have incorporated into our daily lives. Recipe by: schwallr@acc.fau.edu Posted to MC-Recipe Digest V1 #1061 by Walt Gray
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Serving Size: 1 Serving (5031g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1879 | ||
Calories from Fat: 703 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.1g | 104 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 51.2mg | 16 % | |
Sodium 940.1mg | 32 % | |
Potassium 5553.7mg | 146 % | |
Total Carbohydrate 302g | 89 % | |
Dietary Fiber 63.4g | 254 % | |
Sugars, other 238.5g | ||
Protein 49g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1879
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