Mole Poblano de Guajolote recipe
information
Rice, beans, tortillas and Guacamole are the traditional accompaniments
ingredients
Mole Poblano de Guajolote is the great festive dish of Mexico. It is served at any special occasion, be it a birthday, wedding, or family get-together.
2.75 - 3.6 kg (6 - 8 lb) turkey, cut into serving pieces
1 onion, chopped
1 garlic clove, chopped
salt
90 ml (6 tbsp) lard or corn oil
fresh coriander and 30 ml (2 tbsp) toasted sesame seeds, to garnish
1 onion, chopped
1 garlic clove, chopped
salt
90 ml (6 tbsp) lard or corn oil
fresh coriander and 30 ml (2 tbsp) toasted sesame seeds, to garnish
For the sauce
6 dried ancho chillies
4 dried pasilla chillies
4 dried mulato chillies
1 drained canned chipotle chilli, seeded and chopped (optional)
2 onions, chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled and chopped
1 stale tortilla, torn into pieces
50 g (2 oz) 1/3 cup seedless raisins
115 g (4 oz) 1 cup ground almonds
45 ml (3 tbsp) sesame seeds, ground
2.5 ml (1/2 tsp) coriander seeds, ground
5 ml (1 tsp) ground cinnamon
2.5 ml (1/2 tsp) ground anise
1.5 ml (1/4 tsp) ground black peppercorns
60 ml (4 tbsp) lard or corn oil
40 g (l 1/2 oz) unsweetened (bitter) chocolate, broken into squares
15 ml (1 tbsp) sugar
salt and freshly ground pepper
4 dried pasilla chillies
4 dried mulato chillies
1 drained canned chipotle chilli, seeded and chopped (optional)
2 onions, chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled and chopped
1 stale tortilla, torn into pieces
50 g (2 oz) 1/3 cup seedless raisins
115 g (4 oz) 1 cup ground almonds
45 ml (3 tbsp) sesame seeds, ground
2.5 ml (1/2 tsp) coriander seeds, ground
5 ml (1 tsp) ground cinnamon
2.5 ml (1/2 tsp) ground anise
1.5 ml (1/4 tsp) ground black peppercorns
60 ml (4 tbsp) lard or corn oil
40 g (l 1/2 oz) unsweetened (bitter) chocolate, broken into squares
15 ml (1 tbsp) sugar
salt and freshly ground pepper
method
1. Put the turkey pieces into a saucepan or flameproof casserole large enough to hold them in one layer comfortably. Add the onion and garlic, and enough cold water to cover. Season with salt, bring to a gentle simmer, cover and cook for about 1 hour or until the turkey is tender.
2. Meanwhile, put the ancho, pasilla and mulato chillies in a dry frying pan over gentle heat and roast them for a few minutes, shaking the pan frequently. Remove the stems and shake out the seeds. Tear the pods into pieces and put these into a small bowl. Add sufficient warm water to just cover and soak, turning from time to time, for 30 minutes until soft.
3. Lift out the turkey pieces and pat them dry with kitchen paper. Reserve the stock in a measuring jug. Heat the lard or oil in a large frying pan and saute the turkey pieces until lightly browned all over. Transfer to a plate and set aside. Reserve the oil that is left in the frying pan.
4. Tip the chillies, with the water in which they have been soaked, into a food processor. Add the chipotle chilli, if using, with the onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices. Process to a puree. Do this in batches if necessary.
5. Add the lard or oil to the fat remaining in the frying pan used for sauteing the turkey. Heat the mixture, then add the chilli and spice paste. Cook, stirring, for 5 minutes.
6. Transfer the mixture to the pan or casserole in which the turkey was originally cooked. Stir in 475 ml (16 fl oz) 2 cups of the turkey stock (make it up with water if necessary). Add the chocolate and season with salt and pepper. Cook over a low heat until the chocolate has melted. Stir in the sugar. Add the turkey and more stock if needed. Cover the pan and simmer very gently for 30 minutes.
Serve, garnished with fresh coriander and sprinkled with the sesame seeds.
2. Meanwhile, put the ancho, pasilla and mulato chillies in a dry frying pan over gentle heat and roast them for a few minutes, shaking the pan frequently. Remove the stems and shake out the seeds. Tear the pods into pieces and put these into a small bowl. Add sufficient warm water to just cover and soak, turning from time to time, for 30 minutes until soft.
3. Lift out the turkey pieces and pat them dry with kitchen paper. Reserve the stock in a measuring jug. Heat the lard or oil in a large frying pan and saute the turkey pieces until lightly browned all over. Transfer to a plate and set aside. Reserve the oil that is left in the frying pan.
4. Tip the chillies, with the water in which they have been soaked, into a food processor. Add the chipotle chilli, if using, with the onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices. Process to a puree. Do this in batches if necessary.
5. Add the lard or oil to the fat remaining in the frying pan used for sauteing the turkey. Heat the mixture, then add the chilli and spice paste. Cook, stirring, for 5 minutes.
6. Transfer the mixture to the pan or casserole in which the turkey was originally cooked. Stir in 475 ml (16 fl oz) 2 cups of the turkey stock (make it up with water if necessary). Add the chocolate and season with salt and pepper. Cook over a low heat until the chocolate has melted. Stir in the sugar. Add the turkey and more stock if needed. Cover the pan and simmer very gently for 30 minutes.
Serve, garnished with fresh coriander and sprinkled with the sesame seeds.
serving amount
serves 6 - 8
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