---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GUAJOLOTE EN MOLE POBLANO (TURKEY IN MOLE SAU
  Categories: Mexican, Poultry
       Yield: 4 servings
  
       2    Turkey legs
       2 ts Of water
       1    Onion
       2    Cloves garlic (whole)
     1/2    Corn tortilla
       1    French roll
       2 tb Oil
            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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