Tuesday, April 5, 2011

Turkey with Poblano Mole Sauce- Mole Poblano De Guajolote

Until recently, most cooks thought of Mexican cooking in terms of tacos, tamales, and salsa. Many are still unaware of the exquisite flavors found in moles, ceviche's, or how the Caribbean has impacted the cuisine of South America. Those that have tried our Chicken Mole recipe using our Santa Isabel Mole Seasoning will appreciate the flavors this recipe has to offer. Mexican cuisine is a lot more complicated than what is found in the Tex-Mex fajitas, quesadillas, and nachos served and casual eateries across America. We hope that you'll try a few of these recipes out with your family, and discover some new flavor profiles together. Over the next few months we're going to introduce you to the authentic flavors create by the fusion of old world fruits and vegetables, meats, grains and spices paired with indigenous tropical ingredients such as achiote, bitter orange, pumpkin seeds, and chocolate.

This recipe takes a great deal of time to prepare, and intended for large gatherings!!!

serves:10- 12


1 young turkey, about 8 pounds, cut into serving pieces

4 quarts water

4 cloves garlic

1 medium onion

1 tablespoon sea salt

For the sauce:

1 1/2 Cups canola oil

1/2 pound Ancho chilies, seeds and membranes removed

3 ounces Pasilla chilies, seeds and membranes removed

1/2 pound Mulato chilies, seeds and membranes removed

4 chipotle peppers

1 1/2 pounds beef steak tomatoes, whole

1 large onion, chopped

10 cloves garlic, minced

5 ounces almond's, blanched

4 ounces unsalted peanuts, shelled

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1 small cinnamon stick, about 1 1/2 inches

1/2 teaspoon anise seed

4 ounces golden raisins

3 ounces unsweetened chocolate

1 tablespoon granulated sugar

2 tablespoons kosher salt

1/2 cup white sesame seeds


1. Place the turkey, water, garlic, onion and salt in a large pot, bring to a boil, cover and simmer over medium heat for one hour or until the turkey is tender. Drain, reserving the stock, and set aside.

2. To make the sauce, heat 2 tablespoons oil in a skillet, add the Ancho, Pasilla, Mulato chiles and sauté for 1 1/2 to 2 minutes. Transfer to a bowl, cover with hot water and soak for 30 minutes. Drain, transfer to a blender and purée. Set aside.

3. Add the chipotle chiles to a hot skillet, and sauté, turning often, until they begin to change color. Remove from heat, and reserve. Add the onion, and garlic to the same pan with the oil you sautéed the chipotle peppers in and sauté over medium-high heat until just golden brown. Transfer to a blender.

4. Blanche the tomatoes in boiling water until the skin just begins to split. Immediately shock the tomatoes in ice water. When cool peel the tomatoes, and transfer to the blender with the chipotle peppers, onions, garlic and purée. Set aside.

5. In the same oil, sauté the almond's for five minutes. Add the peanuts, cloves, peppercorns, cinnamon and anise seed and sauté for 3 to 4 minutes. Transfer to the blender, add the raisins and purée.

6. Heat a couple oil in a large stock pot. Add the race from the blender to the pot and boil for five minutes, stirring constantly. Add the chocolate and sugar, stirring constantly. When the mixture comes to a boil, add 4 cups of the turkey stock. Cover and cook over low heat for 20 minutes. Add the salt and season to taste. If the sauce is too thick add more stock.

7. Add the turkey, cover and cook over medium heat for 10 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat until they are golden. Serve the turkey mole hot, garnished with sesame seeds.

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