1
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3
6
1
6
4
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8
5
6
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1/3
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1/4
1/4
1
7
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4
10
1/2
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3
6
2
20
2
1
1
6
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1-1/2
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oz
oz
cl
c
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c
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c
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t
t
T
T
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in
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cl
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oz
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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)
------------
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)
----------------
Mexican Chocolate (5)
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With refrigeration we can spread production over several days,
even a week, and our machines relieve us of endless grinding with
stones.
Prep - 1 to 4 Days Ahead
- 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.
- 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.
- 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.
- 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.
- 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)
- Drain Chilis thoroughly. Run smooth in the food processor
with as little added water as you can get away with.
- Melt 1/3 c Lard, stir in Chili purée and
cook over moderate heat for about 10 minutes stirring constantly.
- 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.
- Dry roast unpeeled GARLIC until the peel is charred, then
cool and peel.
- 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.
- Dice TOMATILLOS medium.
- 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.
- 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.
- 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.
- 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.
- Taste for salt and adjust if needed (depends on if your turkey
was brined or salted for roasting).
- 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
- 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.
- Freeze leftover sauce (you should have plenty).
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