by Joyce Schickedanz
Adapted from Better Homes and Gardens Mexican Cook Book, ISBN: 0696002159, 1977
Serves: 8-10 people. Preparation time: 2 hours.
1 8-Pound Turkey Breast
1 t. Salt
10 C. Water
1 15-oz. Can of Chopped Tomatoes (or the fresh equivalent)
1 4½ oz. Can of Chopped Green Chilies
1 6-inch Sliced Tortilla
½ C. Chopped Onion
½ C. Blanched Almonds
½ C. Raisins
1 Minced Clove of Garlic
½ t. Crushed Red Pepper
¼ t. Crushed or Ground Aniseed
¼ t. Ground Cloves
¼ t. Ground Cinnamon
¼ t. Ground Coriander Seed
¼ t. Salt
1 Dash of Ground Black Pepper
½ oz. Melted Unsweetened Chocolate
In a very large pot combine the turkey breast, 1 teaspoon of salt and enough water (about 10 cups) to cover.
Bring to boiling; simmer 1¼ to 1½ hours or until meat is tender.
Drain, reserving 1½ cups of broth. Cool turkey slightly.
In a blender combine reserved Broth, Tomatoes, Chilies, Sliced Tortilla Pieces, Onion, Almonds,
Raisins, Garlic, Red Pepper, Aniseed, Cloves, Cinnamon, Coriander Seed, Salt and Black Pepper.
Cover and blend until nearly smooth. Stir in the Melted Chocolate.
Slice the Turkey Breast, plate the pieces and cover with the heated Mole Sauce. Hold in a warm oven until ready to serve if necessary.
"Mole" - Meaning sauce, may have originated in colonial Puebla de los Angeles, Mexico
where they boiled the concoction for hours reducing it to a thick, sweet, fragrant, yet spicy topping for chicken or turkey meat.
The uniqueness of adding chocolate to the paste is just one of perhaps 25 ingredients that is associated with the original blend.
It's considered by many as Mexico's "National Dish", making it very popular during Cinco de Mayo.