Puebla-Style Fiesta Turkey in Mole Sauce

Puebla-Style Fiesta Turkey in Mole Sauce
Photo by Mark Thomas

Ingredients

  • ¼ cup pecans
  • 1 pound plum tomatoes
  • 1 large white onion
  • 1 3x2x1-inch bread slice from firm French roll
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon dried thyme
  • 2 cups low-salt chicken broth
  • + 30 more ingredients
    • 1 cup lard or canola oil
    • ½ teaspoon aniseed
    • 5 dried ancho chile
    • 1 large white onion
    • 3 tablespoons sesame seeds
    • 1 pound tomatillos
    • ¼ cup canola oil
    • ½ cup whole almonds
    • 13 cups water
    • 1 ½ teaspoons sea salt
    • 1 teaspoon cumin seeds
    • 1 4-pound whole boneless turkey breast with skin, halved lengthwise
    • ¼ cup shelled pepitas
    • 8 dried mulato chiles
    • 2/3 cup raisins flavorings
    • 1 head of garlic
    • 1 1-inch piece canela or cinnamon stick
    • 6 ounces Mexican chocolate
    • ½ cup piloncillo or dark brown sugar
    • 1 tablespoon unsalted roasted peanuts
    • 3 tablespoons canola oil
    • 1 teaspoon sea salt
    • 5 whole allspice berries
    • 6 dried pasilla chiles
    • 1 teaspoon whole black peppercorns
    • 3 5- to 6-inch-diameter corn tortillas
    • 1 tablespoon canola oil
    • 12 large garlic cloves
    • 1 large ripe dark-skinned plantain
    • 5 whole cloves

Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until turkey is just cooked through, skimming foam, about 35 minutes. Transfer turkey to bowl; cover and chill. Strain and reserve broth in pot. Heat 1/2 cup lard in large skillet over medium-high heat. Working in...

View full recipe at Epicurious

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