Complex moles (sauces), like this one, are a feature of southern Mexican cooking. The recipe has been simplified over the years but Mole Poblano de Guajolote is still on special occasions, such as weddings and baptisms.
Serves 8-10
- 1 young turkey, about 4 kg (8 lb), cut into serving portions
- 1 small onion, quatered
- 6 garlic cloves
- 15 ml salt
- 2 ml black peppercorns
Sauce
- 15 mixed chilies (pasillas, mulatos and anchos)
- 125 ml vegetable oil
- 750 gr ripe tomatoes, peeled and finely chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 180 ml roasted peanuts
- 125 ml raisins or currants
- 2 ml black peppercorn
- 2 ml ground cinnamon
- 2 ml aniseed, optional
- 15 ml salt
- Pinch of ground cloves
- 80 ml toasted sesame seeds
- 90 gr semisweet (dark cooking) chocolate, broken into pieces
- Soak the chilies overnight in enough water to cover ; the next day, drain the chilies, discard the stems and grind the chilies (including the seeds) to a paste.
- Place the turkey pieces in a large flamme-proof casserole, add just enough water to cover ; add onion, garlic, salt and peppercorns.
- Heat to boiling, skim the surface and reduce heat ; cover and simmer gently for about 1½ hours, or until the turkey pieces are tender.
- Drain and reserve 500 ml of the stock ; pat the turkey pieces dry with paper towels.
- Heat half the oil in a heavy pan, add the turkey pieces and fry, turning to brown evenly ; drain away any excess oil.
- In a food processor, blend together all the sauce ingredients except the prepared chili paste, sesame seeds and chocolate ; if necessary, add a little stock from the turkey pieces to form a smooth paste.
- Heat the remaining oil in another saucepan, add the chili paste, sauce mixture and sesame seeds and reduce heat to low ; add the chocolate, stirring constantly until thoroughly blended.
- Stir in the reserved stock, cover, and cook gently until the liquid thickens ; pour over the turkey pieces and leave over a low heat for 20 minutes, or until the turkey pieces are heated through.
BON APPÉTIT
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