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Mole Poblano De Guajolote (Turkey Mole Puebia Style)
1 4 to 5 pound turkey breast
1 ts Salt water
2 tb Cooking oil
2 md Tomatoes, peeled, seeded, and chopped
1/2 c Chopped onion
2 Canned green chili peppers, rinsed, seeded, and cut up
1/2 c Blanched almonds
1/2 c Raisins
1 6-inch tortilla, cut up
2 tb Sesame seed
1 Clove garlic, minced
1/2 ts Crushed red pepper
1/4 ts Salt
1/4 ts Crushed or ground aniseed
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander seed dash pepper
1/2 A square (1/2 ounce) unsweetened chocolate, melted Toasted sesame seeds
In large Dutch oven combine turkey breast, the 1 tsp. salt, and enough water (about 10 cups) to cover. Bring to boiling, simmer 1-1/4 to 1-1/2 hours or till meat is tender. Drain, reserving 1-1/2 cups broth. Cool turkey slightly. Pat dry with paper toweling. In Dutch oven brown turkey breast in hot oil. Drain off fat.
To prepare mole poblano, in blender container combine reserved broth, tomatoes, onion, chili peppers, almonds, raisins, tortilla, sesame seed, garlic, red pepper, the 1/4 tsp. salt, aniseed, cloves, cinnamon, coriander seed and pepper. Cover and blend till nearly smooth. Stir in melted chocolate. Pour sauce over turkey breast in Dutch oven. Cover, simmer for 20 minutes or till heated through. To serve, slice turkey breast; arrange on platter, spooning sauce atop. Sprinkle with toasted sesame seed. Makes 8 to 10 servings.
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