Text 13294, 87 rader
Skriven 2014-05-13 08:04:50 av Dave Drum (1:261/38)
Ärende: Chile 6258
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mole De Guajolote
 Categories: Chilies, Poultry, Chocolate, Fruits, Nuts
      Yield: 16 Servings

      8 lb Turkey; in serving pieces
      1 lg Onion
      1    Rib celery
           Salt
      2    Chipotle chilies
      6    Mulato chilies
      6    Ancho chilies
      4    Pasilla chilies
      4 tb Lard
      3 tb Sesame seeds
    1/3 c  Almonds
    1/3 c  Peanuts
    1/4 c  Raisins
      1    Tortilla
    1/4 ts Ground cloves
    1/4 ts Ground cinnamon
      4    Peppercorns
      1 ts (or more) seeds reserved
           - from chilies
      1 lg Onion; rough chopped
      3 cl Garlic; chopped
      1 qt Turkey stock
      1 oz Unsweetened chocolate
      3 md Tomatoes; peeled

  Here's the one I used, which is adapted from Richard
  Condon and Wendy Bennett, The Mexican Stove: What to Put
  on It and in It, Doubleday 1973. It's rather like Mr.
  Tabnik's two-chile mole, except that it doesn't use anise
  and has more kinds of chilies.

  Quote (edited) begins here:

  The oldest surviving evolved recipe of cooked food of any
  system of cooking of any of the ancient civilizations of
  the world.

  As the Mayas ate it 9000 years ago, as the Emperor
  Moctezuma served it to Hern n Cortâés:

  Put the pieces of turkey into a large pot with onion,
  celery, and salt. Add water to cover and boil until tender
  [M's note: simmer] - about 2 1/2 hr.

  Meanwhile - clean the chilies, reserving some of the seeds
  for desired piquancy.

  Toast sesame seeds in the oven until light brown and
  reserve. Boil the chipotles until tender and puree in
  blender with the tomatoes. Tear the other chilies (veined
  and seeded) into pieces and fry lightly in 2 T lard.
  Remove and reserve.

  In the used lard fry the almonds, peanuts, raisins,
  tortilla (torn into pieces), cloves, cinnamon,
  peppercorns.

  Grind in blender: chile seeds, fried ingredients, onion,
  garlic. You will have to do this in batches. To facilitate
  the grinding, add 1/2 c turkey stock to each batch.

  Dissolve this mixture and the chocolate in 1 pt stock.

  Fry the tomato-and-chipotle puree in 2 T lard for 10 min,
  stirring occasionally. Add 1 c stock and simmer 10 min
  more. Add this to the mole, along with any remaining
  stock, and simmer, stirring occasionally, 1 hr.

  Serve over the turkey, which has been skinned and boned,
  with rice and beans.

  Michael Loo

  Uncle Dirty Dave's Archives

MMMMM

... An Australian is someone who looks at a sausage and thinks of a barbeque.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)