Ingredients Jump to Instructions ↓

  1. 6 Ancho chiles

  2. 4 lb To 5 lb turkey, ready to -cook, cut into serving -pieces

  3. 2 c Chicken stock Salt Freshly ground pepper

  4. 1/4 c Almonds

  5. 1/4 c Pine nuts

  6. 1/4 c Filberts

  7. 1/4 c Walnuts

  8. 2 tb Sesame seeds

  9. 1 Clove garlic, chopped

  10. 1 sm Tomato, peeled, seeded, and -chopped

  11. 1/2 ts Ground coriander seed

  12. 2 tb Lard or olive oil

  13. 1/2 ts Sugar Bouquet garni:

  14. 2 Sprigs of parsley

  15. 1/2 Bay leaf

  16. 1/8 ts Thyme

Instructions Jump to Ingredients ↑

  1. Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni. Season to taste with salt and pepper, and cook for 1 hour, or until almost tender. Remove from heat, and cool the turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree. Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly. Remove the turkey from the casserole, and strain the stock. Add the stock and sugar to the puree. Taste for seasoning. Rinse out the casserole; return the turkey and cover with the sauce. Cook over a very low heat until the meat is tender when pierced with a fork (about 15 minutes), and the sauce has the consistency of heavy cream.


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