Puebla-Style Fiesta Turkey in Mole Sauce

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

Ingredients

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

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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