| 1/2 of a turkey (about 4 to 5 pounds)
4 cups unsalted, hot turkey or chicken stock
|
1 1/2 tbsp raisins
1 medium onion, quartered 5 garlic cloves, peeled 1 medium tomato, quartered 5 medium tomatillos, peeled and quartered 5 peppercorns, ground 2 whole cloves, ground 1/4 tsp anise seeds, ground 1/4 inch stick soft Mexican cinammon, ground 1/4 inch piece dried or crystalized ginger, ground 1/4 tsp cumin seeds, ground 1/4 tsp thyme, ground 2 tbsp olive oil 5 oz Mexican chocolate (Ibarra) 1/2 tbsp sugar or to taste 1/2 tbsp salt or to taste |
Season and roast the turkey as is your custom or cook in enough water to just cover the meat with salt to taste, garlic and onion. Remove the meat from the bones and set aside. Keep the stock for use later.
Heat the oil in a deep skillet. Fry the chiles and bread over medium-high heat for 30 seconds. Turn and fry another 30 seconds. Remove the chiles and bread and place them in a large bowl. In the same oil, saute the raisins, onion, garlic, tomato and tomatillo for about 1 minute; remove from the skillet and add to the bowl.
In a skillet, toast each kind of seed and nut separately over medium high heat and add to bowl. Pour enough stock into the bowl to cover the ingredeitns. Mix well. Grind in the blender at high speed, adding stock as necessary until it becomes a smooth paste.
In a molcajete or mortar and pestle, grind into a smooth paste the peppercorns, cloves, anise seeds, cinammon, ginger, cumin seeds and thyme with 2 tablespoons of water.
In a large skillet, heat the 2 tablespoons of olive oil over medium high heat. Add the chile sauce and spices and cook for 3 minutes, stirring constantly. Add the chocolate, sugar and salt and cook for 5 more minutes. Adjust consistency by adding more stock.
Place the turkey meat in the mole sauce and simmer over low heat for
15 minutes before serving.