Serving
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Mole Poblano de Guajolote
Mexico
  -   (Turkey in Red Chili Sauce)
Serves
Effort:
Sched:
DoAhead:  
10+
*****  
days
Note-6  
This famous dish is complex, thus in Mexico generally served only for important events. The traditional accompaniment is Blind Tamales. With refrigeration we can spread production over several days, even a week, and our machines relieve us of endless grinding with stones. There are any number of recipes but this one is adapted from one by Diana Kennedy, perhaps the foremost expert on Mexican regional cooking.



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Turkey (1)
-- Giblet Stock
Giblets
Carrot
Onion
Garlic
Peppercorns
Water
--- Chilis
Chilis Mulatos (2)
Chilis Anchos (2)
Chilis Negro (2)
Lard (3)
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Lard (3)
-- Spices -1
Coriander Seed
Anise Seed
Chili Seeds
Sesame Seeds
-- Spices-2
Cloves
Peppercorns
Cinnamon Stick
--- Thickeners
Garlic unpeeled
Lard
Raisins
Almonds unpeeled
Pumpkin Seeds
Tortilla, stale
French Bread, stale
Tomatillos (4)
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Mexican Chocolate (5)
Prep - 1 to 4 Days Ahead
  1. Roast your Turkey:   Roast vegetables in the pan and plan on no gravy since you'll need the pan drippings and giblet stock for the mole. The turkey can be done a couple days in advance. Full procedures are on pages Roasting a Turkey #1 and Roasting a Turkey #2.
  2. Make Giblet Stock:   use all Giblet Stock items. Chop vegetables medium. Split hearts and gizzards. Simmer for about 2 hours. Strain and use it to deglaze the pan when the turkey is done, then defat the stock. You need to end up with 6 cups, so toss in some chicken stock or stock you make from the turkey carcass. Refrigerate until needed. See also Note-1.
  3. Prepare Chilis:   (1 day ahead) Break the CHILIS into large flat pieces and shake out the veins and seeds. Discard the cores but keep at least 1T of the seeds for the Spices-1 mix.
  4. Heat 1/2 c Lard fairly hot and fry the Chilis a few pieces at a time on both sides until aromatic. This should take about 30 seconds. Caution: be careful they are not at all burned or they'll be bitter and your sauce will be ruined from the start. Reserve the Lard for use in subsequent steps requiring lard.
  5. Drain Chilis on paper towels, then put in a large bowl and add water to cover. Leave them to soak overnight. Taste the water, it won't taste very good but if it has a bitter burned taste you have a problem.
Mole Day   -   (1-1/2 hrs)
  1. Drain Chilis thoroughly. Run smooth in the food processor with as little added water as you can get away with.
  2. Melt 1/3 c Lard, stir in Chili purée and cook over moderate heat for about 10 minutes stirring constantly.
  3. Dry roast all Spices-1 items separately in a pan until they become aromatic and darken just slightly, as you would to make curry. Cool them and grind them all together along with all Spices-2 items.
  4. Dry roast unpeeled GARLIC until the peel is charred, then cool and peel.
  5. Heat 3 T Lard and separately fry RAISINS until puffed, ALMONDS until medium brown, PUMPKIN SEEDS lightly, TORTILLA until very crisp, FRENCH BREAD until browned. Drain and cool.
  6. Dice TOMATILLOS medium.
  7. Run all Thickeners items (except lard) in the food processor, along with the Spices Mix, until smooth, adding only as much Giblet Stock as necessary.
  8. In a large sauté pan or heavy bottomed pot, mix together Thickener mix and Chili Purée. Bring to a simmer and cook for about 5 minutes, stirring constantly.
  9. Break up CHOCOLATE into small pieces and stir into the pot. Don't overdo the chocolate, the recipe amount is probably as much as you want. Continue to cook over low heat stirring constantly for about 10 minutes.
  10. Stir in Giblet Stock a little at a time until sauce is of a consistency that lightly coats a wooden spoon. It will take 5 cups or so of broth.
  11. Taste for salt and adjust if needed (depends on if your turkey was brined or salted for roasting).
  12. The sauce is now done, but unless you want a very rustic effect you'll want to force it through a food mill or strainer. There will still be a large amount of chili skins and seeds in it.
Serving
  1. Mix Turkey Pieces into some Sauce and simmer until well warmed. Adjust consistency as desired with more stock, I like it fairly thin because I like to be able to taste the turkey.
  2. Freeze leftover sauce (you should have plenty).
NOTES:
  1. Turkey:   Ms. Kennedy's recipe calls for a 7 to 8 pound turkey, but it's real hard to find one much less than 20 pounds around here. She cuts the turkey into "serving pieces", fries the pieces in lard in a Dutch oven until browned, then drains off the lard, covers the pan and roasts in the oven for about an hour at 325°F/163°C. My plan roasts a normal size turkey the usual way. Whether this mole recipe results in leftover turkey or is made from leftover turkey isn't important.
  2. Chilis:   See our Chili Page for details. If you can't find Mulatos you can use all Anchos. If you can't get Chili Negros (dried Pasillas) you can us Guajillos. Not quite the same but it'll pass (Rick Bayless uses only Anchos and Guajillos).
  3. Lard:   Yup, lard - it isn't nearly as bad as the deadly trans fats they told you were healthier, and you survived those (we hope). Even by AHA measures, lard has a better health profile than butter. For best quality, render your own lard. For details see our Lard page.
  4. Tomatillos:   These are easy to find in the Southwest, even in major supermarkets, but will be much cheaper in small markets serving Mexican communities. In some areas you may still have to purchase them canned. If so, use 1/2 cup drained.
  5. Mexican Chocolate   This is different from regular baking chocolate. For details see our Mexican Chocolate page.
  6. Do Ahead:   The Turkey, the Sauce and the Tamales (if used) can be all be done well ahead, and the sauce will improve with some rest.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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