Puebla-Style Fiesta Turkey in Mole Sauce

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

Ingredients

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