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montefin's Mexican Holiday Classic
Turkey Mole Poblano Recipe

( Guajolote En Molé Poblano )

Serves 2.


  • 2 lbs. - Slices of Cooked Turkey Leftovers (white and/or dark meat)
  • Milk
  • Flour
  • 2 tbls - Lard
  • 4 - Green Chile Peppers, fresh or you may use canned
  • 4 - Bell Peppers, green, red or gold
  • 4 - Dried Red Chile Pepper Pods
  • Generous Pinch - Cayenne Pepper
  • 2 cloves - Garlic, pressed, minced or pounded (as you like it)
  • 1 - 14 1/2 oz. Can Chicken Stock
  • 1 tbls - Sesame Seeds
  • 1/2 cup - Pinõn (Pine) Nuts
  • 1/2 cup - Blanched Almonds
  • 2 cups - Tomatoes, chopped
  • 1 - Bay Leaf
  • 1/4 cup - Fresh Cilantro Leaves, chopped
  • 3 - Cloves
  • 1 tsp - Canela (Cinnamon)
  • 2 oz. - Unsweetened Chocolate, grated

Feel free to , so you can easily return whenever you want to make this.

Pre-heat oven to 325° F.

Dip Turkey Slices into Milk and then into Flour. Let dry 15 minutes. Meanwhile, drop dried Red Chile Pods into boiling water for 10 minutes. Remove stems, seeds and veins, then fry the red and green chiles, and the bell peppers in the Lard until they just start to blacken. Remove chiles to platter covered with paper towels to drain then purée them in a blender to make the base for the Molé Sauce.

Slide the Turkey Slices into the hot lard and fry for 2 minutes each side.

Remove turkey from lard and drain on paper towels, then place in an ovenproof casserole, pour in the chile purée and the Chicken Stock.

Cover and bake for 1 hour.

Meanwhile, just toast the Sesame Seeds, Pinõn Nuts and Almonds in a dry pan. Mash the toasted seeds in a mortar and pestle with the Garlic. Place the ground paste in a bowl and add the Tomatoes, Bay Leaf, Cilantro, Cloves, and Canela. Gently stir this mash in amongst the turkey slices in the casserole, cover and return to the oven for 2 hours more.

Remove casserole from oven and, just before serving, stir in the Chocolate and Cayenne Pepper for a feast worthy of an Aztec Queen -- and \Barbie deserves no less!

Legend credits Mole Poblano to the nuns of the Order of Santa Rosa at their convent in the state of Puebla, who, wanting to impress a freeloading church official visiting from Mexico City in the 17th cenury, invented what is now considered the national dish of Mexico. Mole may well be the progenitor of all modern barbeque sauces.

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