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Yield: 8 Portions
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Ingredient
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Amount
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Turkey breast, boneless, skin
on, rolled and tied
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3 lb.
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Salt and pepper
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to taste
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Olive oil
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1 oz.
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Dried ancho chiles, slit open,
stemmed and seeded
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3 ea. (2 oz.)
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Dried guajillo chile, slit open,
stemmed
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2 ea.
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Allspice, whole
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¼ tsp.
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Cloves, whole
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10 ea.
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Black peppercorns
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1 tsp.
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Cinnamon stick, 2" piece
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1 ea.
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Sesame seeds
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3 Tbsp.
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Ripe tomatoes
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12 oz. (2 ea.)
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Canola oil
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4 Tbsp.
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Whole almonds, blanched, peeled
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1 cup
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Raisins
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2 Tbsp. |
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White onion, julienne
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8 oz
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Garlic cloves, peeled, sliced
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3 ea.
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| Firm white bread,
toasted, torn into pieces |
2 slices |
| Canned chipotle
chiles en adobo |
1 ½ ea. |
| Adobo sauce from
canned chipotle chiles |
1 tsp |
| Chicken stock |
6 cups |
| Cider vinegar |
1 Tbsp |
| Bay leaves |
2 ea. |
| Salt |
1 ½ tsp. |
| Freshly ground
black pepper |
to taste |
| Lime,
juiced |
1 -
2 ea. |
| Sugar |
1 Tbsp. |
| Almonds, sliced,
blanched, toasted |
¼ cup |
| Cilantro leaves |
½ bu. |
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1. Season turkey breast
with salt and pepper. Truss. Heat a large
sauté pan, add 1 oz olive oil, and
sear the turkey roast all over. Set aside
until the mole is ready.
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2. Heat a dry sauté
pan over medium heat. Press the ancho chiles
flat in the pan with a metal spatula for a
few seconds until they change color slightly.
Flip and toast on both sides. The chiles should
change from dark red in color to light brown.
Repeat the process with the guajillo chiles.
Place both chiles in a small bowl, add hot
water to cover and let rehydrate for 30 minutes
or until soft. Make sure that the chiles are
submerged completely. Drain and discard the
water.
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3. Toast all the spices
and sesame seeds separately in a dry sauté
pan until aromatic. Grind to a powder, set
aside.
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4. While the chiles are
soaking, place the tomatoes on a sheet pan
under a hot broiler. Broil until dark and
soft, turning after about 5 minutes and broiling
on other side. The tomatoes should be soft
all the way to the center when finished, and
slightly charred on the outside. Remove the
skin and save all of the juices left in the
bottom of the sheet pan.
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| 5.
Heat 2 tablespoons oil in a heavy bottom rondo
over medium. Add the whole almonds and cook until
lightly toasted and golden brown. Remove to a
blender, leaving as much oil in the rondo as possible.
Add the raisins and fry just until they puff up.
Remove to the blender. Add the julienned onion
to the rondo. Cook, until the onions start to
caramelize. Add the sliced garlic, and continue
to cook until well browned, about 10 minutes.
Place in a blender with the almonds and raisins.
Reserve the pot. |
| 6.
Add the roasted tomatoes, ground spices, toasted
bread, chipotles, adobo sauce, drained chiles
and 1 ½ cups chicken stock to the onion
blender. Blend until smooth, continually stirring
and scraping down the side of the blender. Add
a little more stock if necessary to facilitate
the blending. Season with salt and pepper.The
purée must be very smooth. |
| 7.
Heat 1 tablespoon of the remaining oil in the
rondo over medium-high. When the oil is hot, pour
in the purée, stirring constantly being
sure to scrape the bottom of the rondo to prevent
any of the purée from scorching. Continue
to cook until the purée has thickened to
a tomato paste consistency and becomes dark, about
20 minutes (it will splatter all over when first
added to the oil). |
| 8.
Stir in the remaining stock, the vinegar and bay
leaves. Bring to a simmer and add the seared turkey
breast. Bring back up to a low simmer and cover,
stirring periodically to prevent scorching. Let
simmer 40 minutes or until the flavors meld and
the turkey is 155° F. Season with salt, pepper,
lime juice and sugar. Thin with a little more
stock to bring to the consistency of a cream sauce. |
| 9.
Slice the meat and place on a platter. Ladle sauce
generously over the sliced turkey breast, garnish
with toasted sliced almonds and cilantro leaves. |
| Notes:
The mole may be made up to 2 days ahead; cover
and refrigerate. Moles are always better if allowed
to sit over night prior to serving. When reheating
the sauce, do not boil hard. Blend the sauce if
the oil starts to separate out. |
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