Puebla-Style Fiesta Turkey in Mole Sauce

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

Ingredients

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

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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