Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce)
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil. Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.
- Servings: 4
Source: Burn Blog - Fiery Foods Recipes, Stories, and News
Ingredients
- slices raw turkey or chicken
- dried pasilla chiles
- dried red New Mexico chiles
- canned chipotles in adobo
- medium onion
- garlic
- medium tomatoes
- sesame seeds
- toasted almonds
- corn tortilla
- raisins
- ground cloves
- cinnamon
- corriander
- lard or vegetable oil
- turkey or chicken broth
- ounce bitter chocolate