Pueblo Fiesta Turkey In Mole Sauce

[kirra]

Pueblo Fiesta Turkey In Mole Sauce
Pueblo Indians

Mole PoblanoMole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

Ingredients:

Turkey:

13 c. water
1 4 -lb. whole boneless turkey breast with skin, halved lengthwise
1 lg. white onion, peeled, quartered
1 head of garlic, outer skin removed, cut crosswise in half
1 1/2 tsp. fine sea salt

Chiles:

1 c. oil
8 dried mulato chiles, stemmed, seeds and membranes removed (1)
6 dried pasilla chiles, stemmed, seeds and membranes removed (2)
5 dried ancho chile, stemmed, seeds and membranes removed (3)

Nuts & Seeds:

1 T. oil
1/2 c. whole almonds
1/4 c. pecans
1 T. unsalted roasted peanuts
1/4 c. shelled pepitas (4)
3 T. sesame seeds

Fruits:

1/4 c. oil
1 lg. ripe dark-skinned plantain, peeled,; thickly sliced
1 lb. tomatillos, husked, rinsed, coarsel; y chopped
1 lb. plum tomatoes, coarsely chopped
2/3 c. raisins

Flavorings:

1 lg. white onion, peeled, cut into 8 wedges
12 lg. garlic cloves, unpeeled
5 whole cloves
1 tsp. whole black peppercorns
5 whole allspice berries
1 tsp. cumin seeds
1/2 tsp. aniseed
1 1 cinnamon stick (5)
1 tsp. dried mexican oregano
1/2 tsp. dried thyme
1 tsp. fine sea salt

Thickeners:

3 T. oil
1 3 'x2'x1' bread slice from firm french roll
3 5 ' to 6' diameter corn tortillas, coar; sely chopped
6 oz. mexican chocolate, chopped (6)
1/2 c. chopped piloncillo (7)
2 c. (about) low-salt chicken broth (if necessary)

Preparation:

Turkey:
Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until turkey is just cooked through, skimming foam,
about 35 minutes.

Transfer turkey to bowl; cover and chill. Strain and reserve broth in pot.

Chiles:
Heat 1/2 C. oil in large skillet over medium-high heat. Working in batches, fry all chiles until beginning to blister and change color, about 15 seconds per side (do not burn).

Using tongs and shaking off excess oil, transfer chiles to another large pot. Add 4 C. reserved turkey broth; bring to boil. Reduce heat; simmer uncovered until chiles are very soft, about 35 minutes.Strain liquid into 4-cup measuring cup; add enough reserved turkey broth to measure 4 C. Chop chiles.

Working in batches, puree chiles and 4 C. chile broth in blender until smooth.

Heat remaining 1/2 C. oil in same pot over medium heat until almost smoking. Press chile puree through large mesh strainer into pot (mixture will sputter and bubble vigorously). Stir until puree thickens enough to form path on bottom of pot when wooden spoon is drawn across, about 15 minutes. Remove chile puree from heat.

Nuts & Seeds:
Heat 1 T. oil in large nonstick skillet over medium-high heat. Add almonds and stir until color deepens, about 1 minute. Add pecans and peanuts; stir 1minute. Add pepitas; stir 30 seconds. Transfer to blender.

Add sesame seeds to skillet; stir 1 minute. Transfer 2 T. sesame seeds to small bowl and reserve for garnish.

Place remaining 1 T. sesame seeds in blender with nuts. Add 1/2 C. reserved turkey broth and blend until thick puree forms. Add nut-and-seed puree to pot with chile puree. Cook over very low heat, stirring often, while preparing fruits.

Fruits:
Heat 1/4 C. oil in same skillet over high heat. Add plantain and sauté untilgolden, about 3 minutes. Using slotted spoon, transfer to paper towels. Add tomatillos and tomatoes to skillet; sauté until slightly softened, mashing with fork. Reduce heat to medium-low; simmer until thickened, stirring often, about 25 minutes. Add raisins and plantain; simmer 10 minutes, stirring often.

Cool slightly. Working in batches, puree tomatillo mixture in blender with 2 C. reserved turkey broth. Strain mixture through sieve into chile-nut puree, pressing on solids to extract as much mixture as possible; discard solids in sieve.

Continue cooking puree over very low heat while preparing flavorings, stirring often.

Flavorings:
Cook onion and garlic cloves in dry heavy medium skillet over medium heat until beginning to brown and soften, turning often, about 15 minutes. Cool slightly.

Coarsely chop onion; peel garlic. Place in blender. Stir cloves in same skillet over medium-high heat until fragrant, about 20 seconds. Transfer cloves to spice mill or coffee grinder; add peppercorns and next 7 ingredients. Grind finely.

Add to blender. Add 1 C. reserved turkey broth; blend until smooth. Stir spice mixture into chile-nut puree. Simmer mole over very low heat 30 minutes to blend flavors while preparing thickeners, stirring often (mole will bubble thickly).

Thickeners:
Heat 1 1/2 T. oil in medium skillet over medium-high heat. Add bread slice; fry until golden, about 1 1/2 minutes per side.

Transfer to blender. Add 1 1/2 T. oil and tortillas to skillet; sauté 2 minutes. Transfer to blender with bread. Add 2 C. reserved turkey broth; blend until smooth. Add to mole; simmer 10 minutes. Add chocolate and piloncillo to mole; simmer over low heat 20 minutes, stirring often, scraping bottom of pot and adding more turkey broth (or chicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 C.more broth may be needed). Season with salt.

Continue simmering over low heat until streaks of oil form on mole surface, about 10 minutes longer. (Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.

Rewarm over low heat, stirring and adding more broth if desired, before continuing.) Cut turkey into 1/3' thick slices. Add to hot mole; simmer until turkey is heated through, about 10 minutes.

Arrange turkey slices on platter. Spoon mole over; sprinkle with sesame seeds.

Notes:
(1) mulato chile [moo-LAH-toh] This long (4- to 5-inch) dark brown chile is a type of dried POBLANO. It has a light fruity nuance and a much more pronounced smoky character than its relative, the ANCHO. The mulato is
essential for making MOLE

(2) pasilla chile [pah-SEE-yah] In its fresh form this CHILE is called a CHILACA. It's generally 6 to 8 inches long and 1 to 1 1/2 inches in diameter. The rich-flavored, medium-hot pasilla is a blackish-brown color, which is why it's also called chile negro. This chile is sold whole, and powdered. It's particularly good for use in sauces.

(3) ancho chile [AHN-choh] This broad, dried CHILE is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.

(4) pepitas [puh-PEE-tahs] These edible pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls. They're available in health-food stores, Mexican markets and many supermarkets.

(5) Mexican cinnamon sticks with a delicate, floral flavor.

(6) Mexican chocolate Flavored with cinnamon, almonds and vanilla, this sweet chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain Mexican specialties such as mole poblano sauce usually served with fowl. One ounce semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.

(7) Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar