Mexican Turkey Drumstick Mole

Mexican Turkey Drumstick Mole
Photo by Scott Phillips

Ingredients

  • 3 Tbs. olive oil or vegetable oil
  • One 4-inch cinnamon stick
  • 3 mulato chiles
  • 6 whole allspice berries
  • ½ tsp. ground cumin
  • 2 oz. bittersweet chocolate, chopped (about ½ cup)
  • ¾ cup whole toasted almonds
  • + 24 more ingredients
    • 2 medium yellow onions, peeled and each studded with 4 whole cloves
    • Kosher salt and freshly ground black pepper
    • 6 cups lower-salt chicken broth; more as needed
    • 3 ancho chiles
    • 2 tsp. black peppercorns
    • ½ tsp. ground fennel or aniseed
    • 2 tsp. dried oregano
    • 3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
    • 1/8 tsp. ground allspice
    • 1/3 cup raisins
    • ¼ cup toasted sesame seeds
    • 2 tsp. cumin seeds
    • 4 large turkey drumsticks (about 3 lb. total)
    • 1 tsp. fennel or aniseed
    • 2 medium cloves garlic
    • 1 tsp. dried oregano, preferably Mexican
    • 1 cup chopped yellow onion
    • 3 guajillo chiles
    • Pinch of ground cloves
    • 4 fresh or dried bay leaves
    • 2 corn tortillas, cut into 6-inch strips
    • 2 tsp. coriander seeds
    • 6 medium unpeeled cloves garlic
    • 1/8 tsp. ground cinnamon

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as need...

View full recipe at Fine Cooking

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