[javadog]

Mole Poblano de Guajolote

Turkey:
1 young turkey, 8 pounds, cut into serving pieces
16 cups water
4 cloves garlic
1 onion
1 tablespoon salt

Place the above ingredients in a Dutch oven, bring to a boil, cover and simmer for an hour, or until the turkey is cooked. Drain and reserve the stock. Set turkey aside.

Sauce:
1/2 cup oil
7 oz. ancho chiles, seeds and membranes removed
3 oz, pasilla chiles, seeds and membranes removed
10 oz. mulatto chiles, seeds and membranes removed
4 chipotle chiles
1 1/2 pounds tomatoes
1 onion, chopped
10 cloves garlic
5 oz. blanched almonds
3-1/2 oz. shelled peanuts
8 whole cloves
1 1-1/2 inch stick Mexican cinnamon
1/2 teaspoon aniseed
3 oz. raisins
3 ounces unsweetened chocolate
1 tablespoon sugar
2 tablespoons salt, or to taste
4 black peppercorns

Garnish
1/2 cup sesame seeds

With a small knife, or scissors, slice open the chiles and remove the stem, seeds and membranes. Heat a dry iron skillet to medium. Place the chiles on the hot skillet and press the down with a spatula. Turn when they begin to change color. Place the chiles in a bowl of warm water and soak for 30 minutes. Drain them and then puree them in a blender. (Or, you can fry the chiles in a couple tablespoons of oil, and then soak them.) Set aside. Roast the tomatoes and peel their skins. Toast (sauté in oil) the chipotle chiles. Combine both in a blender and puree them. Set aside.

In the same oil, sauté the onion and garlic for 2 to 3 minuets. Transfer to a blender. Then sauté the almonds for 5 minutes. Add the peanuts, cloves, peppercorns, cinnamon and aniseed and sauté for 3 more minutes. Transfer to the blender. Add the raisins to the blender, then puree until smooth.

Heat the 1/2 cup of oil in a Dutch oven. Combine all of the purees together, add to the pot and boil them for 5 minutes, stirring constantly. Add the chocolate and sugar, stirring constantly. When it returns to a boil, add 4 cups of the reserved stock. Cover and cook over low heat for 20 minutes. Add the salt and taste for seasoning. If it's too thick, thin with more stock. Add the turkey pieces, cover and simmer for 10 minutes.

Toast the sesame seeds in a dry skillet over medium heat until golden. Serve the turkey hot, garnished with sesame seeds.

Notes:

To adjust the heat:
Mild mole - no chipotle chiles (big sissy)
Medium mole - 1-2 chipotle chiles (wimp)
Hot mole - 3-4 chipotle chiles (now you're catching on…)

If you don't like the texture of the dried chile skins, put the chile puree through a food mill, or work the puree through a sieve or chinois with a rubber spatula.

Use real, whole spices. Do not use pre-ground spices from a can. Mexican cinnamon is the real stuff, unlike normal cinnamon.