This typical recipe from Puebla is said to have been created in the 17th century and consisted of more than 100 ingredients. Today, there are more simplified versions that are equally delicious.
In a large pot, place the turkey in four pieces, the water, 4 cloves of garlic, the onion, and the salt. When it begins to boil, cover and simmer for 1 hour or until the turkey is tender. Drain and reserve the broth.
To make the mole, heat 2 tablespoons of oil in a skillet, add the ancho chiles, pasilla, and mulato chiles. Sauté for 1 to 2 minutes. Transfer to a container and let them soak in hot water for 30 minutes. Drain the chiles and blend them, set aside.
Roast the chipotle chiles and the tomatoes. Peel the tomatoes and blend them with the chipotle chiles. Set aside.
In the same oil used to sauté the chiles, sauté the onion and the 10 cloves of garlic until translucent. Puree them. Sauté the almonds for 5 minutes in the same oil. Add the peanuts, cloves, pepper, cinnamon, and anise seeds. Sauté for 3 more minutes. Blend everything together with the raisins.
Heat the cup of oil in a large pot. Add all the previously blended ingredients and cook for 5 minutes, stirring constantly. Add the chocolate, sugar, and keep stirring. When the mixture boils, add 1 liter of turkey broth. Cover and continue simmering for 20 minutes. Add salt. (If the sauce is too thick, add more broth).
Add the turkey pieces, cover, and cook over medium heat for 10 minutes. Meanwhile, toast the sesame seeds in a skillet over medium heat until golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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