FOR THE TURKEY
||whole turkey or 4 turkey legs and thighs, cut into pieces
| || water as needed|
|1 ||green onion|
|3 ||unpeeled garlic cloves, cut in half|
| ||salt to taste|
FOR THE MOLE
||tablespoons lard or corn oil|
|4 ||ancho peppers, opened, seeded, roasted and soaked|
|4 ||pasilla peppers, opened, seeded, roasted and soaked|
|3 ||mulato peppers, opened, seeded, roasted and soaked|
|3 ||cloves garlic, roasted and peeled|
|½ ||onion, roasted|
|1 ||firm ripe plantain, roasted with the peel and sliced thick|
|1 ||5 cm (2 in) cinnamon stick, roasted|
|3 ||allspice berries, roasted|
|¼ ||cup unpeeled almonds, roasted |
|¼ ||cup shelled, unsalted pumpkin seeds, roasted|
|½ ||cup of animal crackers or chopped Marías cookies|
|1 ||corn tortilla, toasted (almost burnt) |
|¼ ||cup raisins|
| ||turkey broth as needed |
| ||salt to taste|
PROCEDURE FOR THE TURKEY
Warm water in a pot over high heat; bring to a boil. Add the turkey along with onion, garlic and salt. Reduce heat and simmer for 1 ½ hours or until meat is cooked and tender. Constantly skim the surface of the cooking liquid. Remove meat from broth and strain. Set both aside.
PROCEDURE FOR MOLE
Heat the lard in a pan or clay casserole and sauté peppers, garlic, onion, unpeeled banana, cinnamon, allspice, almonds, pumpkin seeds, crackers and the tortilla over medium heat.
the raisins and enough broth to cover the mix; simmer until all ingredients are cooked. Remove from heat, cool and food-process or grind.
the sauce in a saucepan or casserole over low heat, stirring constantly. If necessary add some broth to achieve a light mole consistency. Season and add the turkey.
Serve hot with corn tortillas.
Moles are sauces made with chiles. Their name comes from the Nahuatl (i.e., the language of the Aztecs) word molli (“sauce” or “stew”). The term designates countless simple or complex dishes largely based on thick sauces whose basic ingredients are one or more chiles. Moles occupy a prominent place in traditional Mexican cuisine, and are the representation par excellence of the nation’s culinary heritage, today a true mix of the pre-Hispanic and the European. Mexico’s contemporary traditional cuisines feature different and varied moles, enjoyed simply as part of the day-to-day diet or—depending on recipe ingredients and complexity—prepared and served on religious, state and family occasions or as part of altars erected to the dead during Día de los Muertos observances.