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Guajolote en mole poblano (turkey in mole sau

Yield: 4 Servings

Ingredients:

• 2 Turkey legs
• 2 ts Of water
• 1 Onion
• 2 Cloves garlic (whole)
• 1/2 Corn tortilla
• 1 French roll
• 2 tb Oil

Instructions:

Pinch coriander Pinch anise Pinch cumin Pinch ground cloves 1/2 ts Freshly ground black pepper 6 tb Coarse ground red chile 2 tb Blanched almonds 2 Squares unsweetened Chocolate Originally from: "Southwest Cookery or At Home on the Range" Guajalote en mole Poblano Put the turkey to simmer with the onions and garlic. They should simmer till the meat is ready to slip not fall off the bones. Meanwhile fry the tortilla and the roll in oil till crisp. Using a mortar or blender grind the crisp bread up with the herbs spices almonds and chocolate until well mixed. Remove the turkey onion and garlic from broth. Discard the onion and garlic and cook the broth down to 2 or 3 cups. Reduce to a simmer and slowly stir in the blended ingredients. Return the turkey to the sauce and simmer for another 20 minutes.

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