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Method for the mole
sauce (this should be done a day in advance)
1.
Remove the seeds and stem from all of the chillies. Heat some
lard or oil and quickly fry the chilies on both sides. taking
care not to burn them. Put the chillies into a bowl, cover
with water, and leave to stand for a few hours.
2.
Blend the chillies with a few tablespoons of water until smooth
and cook the chilli puree over a medium flame for 10 minutes.
Set aside.
3.
Put the toasted, sesame seeds and all the rest of the spices
into a grinder and mix together. Add the garlic cloves.
4.
Melt three tablespoons of lard in a frying pan and fry the
raisins briefly. In the same pan, fry the almonds and peanuts
until browned . Add all the ingredients together and blend
the spices, raisins and almonds together .They should form
a smooth paste and may need a couple of tablespoons of chicken
broth to blend effectively.
5.
Add the blended mixture to the chilli sauce and cook over
a flame for about five minutes, stirring constantly.
6.
Break the Mexican chocolate into pieces and add it to the
mixture. Continue cooking the mole for a further 15 minutes.
7.
Add the broth and continue cooking the mole for around 45
minutes. Add salt if necessary, and if desired some extra
chocolate, to taste.
Method for the meat:
8.
Season the turkey breasts with salt and pepper. Heat the oil
in a large heavy-bottomed frying pan and sear the breasts
skin side down first. Once the turkey is crisp and golden
on both sides, remove from heat and place for 15 minutes in
an oven to cook the meat through.
9.
Slice the turkey and pour over the mole sauce. Garnish with
sliced onions, radish, sesame seeds and some sprigs of cilantro.
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