Turkey Mole
Ingredients: 3 dried New Mexico or California chiles (1 oz total) 1 dried pasilla chile (1/4 oz) 4 to 6 dried small hot red chiles (1/8 oz total) 2 Tbsp peanut butter 2 tsp sesame seed 1 corn tortilla (6 in ), torn into pieces 1/3 cup minced onion 1 can (6 oz) tomato paste […]
Ingredients:
3 dried New Mexico or California chiles (1 oz total)
1 dried pasilla chile (1/4 oz)
4 to 6 dried small hot red chiles (1/8 oz total)
2 Tbsp peanut butter
2 tsp sesame seed
1 corn tortilla (6 in ), torn into pieces
1/3 cup minced onion
1 can (6 oz) tomato paste
1 oz unsweetened chocolate, grated
1/8 tsp anise seed, crushed
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground coriander
1 3/4 cups fat-skimmed chicken broth
2 lbs boned, skinned turkey breast or thighs, cut into 3/4-inch chunks
About 2 tsp salad oil
Salt
Instructions:
Wipe New Mexico, pasilla, and small chilies clean with a damp cloth. Stem and seed chilies, then place in a bowl with hot water to cover. Let stand until chilies are pliable, 5 to 10 minutes.
Drain chilies, reserving liquid.
In a food processor or blender, whirl chilies, peanut butter, sesame seed, tortilla, onion, tomato paste, chocolate, anise seed, cinnamon, cloves, coriander, and broth until smoothly ground.
In a 5- to 6-quart pan (preferably nonstick) over medium-high heat, brown half of the turkey in 1 teaspoon oil, turning as needed, about 8 minutes. (With a regular pan, you may need a little more oil.) Pour into a bowl repeat to cook remaining turkey in oil and pour into bowl.
Add chili mixture to pan. Stirring often, bring to a simmer over medium heat, then reduce heat and simmer, covered, 15 to 20 minutes to blend flavors, stirring often.
Add turkey and any juices to sauce. Stir in about 1/2 cup reserved chili water to thin sauce. Season to taste with salt.
Makes 4 to 6 servings.
Richard Baxter, Edmonds, Washington, Sunset, SEPTEMBER 1998.