Mole de Guajolote (Turkey in spicy chili sauce)

Ingredients for Mole de Guajolote (Turkey in spicy chili sauce)

Instructions for Mole de Guajolote (Turkey in spicy chili sauce)

To prepare the Mole de Guajolote (Turkey in spicy chili sauce) recipe, please follow these instructions:

Rinse the lime pieces, peel them off and rub them thoroughly with a mixture of vinegar, pepper, salt, sugar and garlic. Put them in a dish and let them marinate overnight in the fridge.

Heat the dried chili peppers on a thick frying pan for approx. 3 minutes until they have become soft and flexible (the smell will be quite sharp, so keep a window open!). Remove stems and seeds and let the chili peas lay in soft overnight in 9 dl water.

The next morning, the oil is heated and the lime pieces are golden (gem marinaden). Pour out the cooking oil and save it.

Bring the lime pieces into a pan with the marinade they lay in. Add 1 1/2 l of water and let the meat boil for approx. 1 1/2 hour until it is very tender. Then it is cooled off, and if desired you can remove both skins and legs.

Shake sesame seeds, almonds and peanuts on a dry frying pan over moderate heat for approx. 4 minutes. Shake the forehead back and forth so that it does not burn. Pour the roasted seeds and nuts of the forehead and put the 2 tortillas on the forehead for approx. 5 minutes. Flip them occasionally until they have become hard and crisp, after which they are broken into pieces.

Bring the pieces into an electric mixer together with the soaked chili pepper plus soaking water, the crushed garlic sauce, all the spices and onions and let the mixer run at the highest speed until you have a smooth and even mass.

Come with 2 tablespoons. Of the oil the turkey seed was fried in, in a pan and quench the puree for approx. 5 minutes. Add tomato puree, crumbled broth, chocolate and turkey meat plus the cream that the turkey has cooked and simmer softly until the sauce has become thick and creamy. As the sauce levels, it tends to hang at the bottom of the pot, so stirring occasionally and allow the dish to boil for low heat.

Sprinkle the finished dish with sesame seeds and serve it with loose rice, cooked beans and warm, soft tortillas.