Mole poblano de guajolote (Turkey with poblano sauce)

                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

1. 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.
2. Place the turkey pieces in a large flamme-proof casserole, add just enough water to cover ; add onion, garlic, salt and peppercorns.
3. Heat to boiling, skim the surface and reduce heat ; cover and simmer gently for about 1½ hours, or until the turkey pieces are tender.
4. Drain and reserve 500 ml of the stock ; pat the turkey pieces dry with paper towels.
5. Heat half the oil in a heavy pan, add the turkey pieces and fry, turning to brown evenly ; drain away any excess oil.
6. 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.
7. 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.
8. 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.

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