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 but equally delicious.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
In a large pot, put the turkey in four pieces, water, 4 cloves of garlic, onion and 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 oil in a pan, add the wide chiles, pasilla and fined. Skip 1 to 2 minutes. Pass them to a container and let them soak in hot water for 30 minutes. Drain the chiles and grind them, reserve.
Roast the chipotle peppers and tomatoes. Peel the tomatoes and grind them with the chipotle peppers. Reserve.
In the same oil as the chilies, sauté the onion and the 10 cloves of garlic until they are transparent. Make them puree. Sauté the almonds for 5 minutes in the same oil. Add peanuts, cloves, pepper, cinnamon, and aniseed seeds. Sauté for 3 more minutes. Grind everything together with the raisins.
Heat the cup of oil in a large saucepan. Add all the ingredients previously ground and cook for 5 minutes, moving constantly. Add the chocolate, the sugar and keep moving. When the mixture boils, add 1 liter of the turkey broth. Cover and continue simmering for 20 minutes. Add the 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 in a pan over medium heat until it acquires a golden hue.
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