*  Exported from  MasterCook  *
 
                            MOLE POBLANO PICANTE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Mexican
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Mulato chiles
    4                    Ancho chiles
    4                    Pasilla chiles
    8       lb           Turkey, in pieces
    4       tb           Lard
    4       tb           Sesame seeds
    1       lg           Onion, chopped
    2                    Cloves garlic, chopped
    1                    Tortilla, cut up
    1       c            Blanched almonds
      1/8   ts           Ground gloves
      1/8   ts           Cinnamon
      1/2   ts           Ground coriander seed
      1/4   ts           Anise
      1/2   c            Raisins
    3                    Tomatoes, seeded, chopped
    4                    Canned chipotle chiles
    2       oz           Unsweetened chocolate
                         Salt
                         Freshly ground pepper
    1       t            Sugar
 
   Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
   removing veins, stems, and seeds; and tearing them roughly into pieces.
   Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles)
   for about an hour. Blend the chiles with the soaking water in a blender,
   but do not over blend. The texture should remain coarse.
   
   Place the turkey pieces in a flameproof casserole with a lid, and poach,
   covered, in salted water to barely cover for 1 hour. Drain, reserving the
   stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in
   a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey
   pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds,
   the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed,
   anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce,
   bit by bit, to a coarse puree in the electric blender.
   
   Heat the remaining lard in a skillet, adding, if necessary, a little more
   lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for
   about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper
   to taste, and the sugar, and cook, over very low heat, until the chocolate
   has melted. Pour the sauce over the turkey; cover; and cook over the lowest
   possible heat for 1 hour, stirring occasionally. The sauce should be rather
   thicker than the consistency of heavy cream. If it seems too thin, thin
   with turkey stock. Sprinkle with remaining sesame seeds just before
   serving.
   
   NOTE: Chipotle chile and its close relative morita chile have the most
   exotic flavor of any of the Mexican chiles. They are also exceedingly
   picante and can really lift your head off. If you do not care for hot food,
   experiment with the chipotle, for even in a small quantity its flavor will
   survive. Begin with a half chile, tasting and adding more to your mole with
   caution until you find the amount that suits your taste.
  
 
 
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