Sara Salame

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Mole with Guajolote

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Delicious recipe of mole with guajolote typical of the state of Oaxaca, the mole with turkey make a delicious combination that will enchant the whole family.
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15 portions
  • 1 turkey, or turkey
  • garlic, and onion to cook the chicken
  • 125 grams chilaca chili, black
  • 125 grams chilaca chili, Red
  • 125 grams mulatto chili, black
  • 125 grams pasilla chili pepper
  • 250 grams vegetable shortening
  • 25 grams almond, peeled and soaked
  • 25 grams walnut, peeled
  • 25 grams peanut
  • 25 grams pumpkin seed, peeled pumpkin
  • 25 grams sesame seed
  • 600 grams red tomato
  • 125 grams tomtato
  • 1 head garlic
  • 1 onion
  • 2 tortillas
  • 3 cloves
  • 3 allspices
  • 3 whole black peppers
  • 1/2 teaspoons cumin
  • 1/2 teaspoons anise
  • 1 raja cinnamon
  • 1/2 teaspoons thyme
  • 1/2 teaspoons oregano
  • 1/4 tablespoons marjoram
  • 1 stick chocolate
  • bolillo bread, to thicken
  • salt, to taste


Cook the turkey or turkey in water with the garlic, onion and salt. Cut each chili lengthwise to remove the veins and seeds and remove the tail. Finishing this, put a frying pan on the fire with enough butter or oil and fry chilli for chili, until golden; Finally, fry the almonds, walnuts, peanuts and pumpkin seeds. The sesame seeds are roasted in a jar, covered with paper so that they do not jump and move from time to time so that they are evenly browned.
Roast the tomatoes, tomatoes, garlic, onion. Place the seeds and veins of the peppers inside the tortillas. The tortillas are placed on the fire until they burn and the seeds and veins are burned, but without letting them turn into ashes. They are put in water so that they do not become bitter and the water is thrown away. The chili begins to grind well, it moves away and then the tortillas burned with veins and seeds, all spices and herbs are ground.
In a large casserole, you start to fry the chili paste and when you see the bottom of the casserole you add the rest, leaving it to fry until that point. Put the strained broth and let it boil. Season by putting the chocolate and sprinkling the bread roll very ground. The salt is rectified, the fire is lowered and everything is allowed to cook slowly. At the end the chicken is put. It is preferable to do it from the night so that it takes better flavor and can be done without haste.
Serve and sprinkle with sesame seeds.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Rosy Casas
22/08/2019 21:37:41
Delicioso el.manchamanteles

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