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LOCATION: Recipes >> Mexican >> Mole 02

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Prepare Mole Sauce using 4 cups chicken broth. In a 4 quart pan,
combine sauce with 6 cups cooked, boned turkey, cut into 3 inch
pieces. Simmer over medium heat until meat is hot. Serve on a
platter with Arroz Blanco. Garnish with 1/4 cup minced fresh

Mole Sauce. Arrange 1 ancho chile, 1 pasilla chile, and 1 dried
New Mexico chile on a large baking sheet. Bake in a 350F oven
until chiles smell toasted (about 10 minutes). Discard stems and
seeds; grind chiles to a powder in blender. To blender add 20
blanched almonds, 1/4 cup diced green banana, 1 teaspoon ground
cinnamon, 1 clove garlic, 2 corn tortillas torn into pieces, 2
tablespoons sesame seeds, 1 tablespoon pine nuts and 1 cup of the
chicken broth. Whirl until pureed.

Pour into pan, add 6 tablespoons butter , 1 ounce semisweet chocolate
and remaining chicken broth. Heat to a simmer, then season to
taste with salt.

Or do a green mole sauce. Whirl 2 cans (13 ounce each) tomatillos
and their liquid in a blender until smooth, set aside. Heat 2
tablespoons oil in a skillet over medium-high heat. Add 1 onion
chopped and 1/4 cup finely chopped almonds and cook until almonds
are lightly browned. Add tomatillo puree, 1 tablespon minced fresh
cilantro, 3 tablespoons canned diced green chiles and reserved
chicken broth. Boil rapidly until reduced to 2 1/2 cups.

Add turkey, cover and simmer until meat is hot (about 10 minutes).
Transfer to a platter lined with lettuce leaves and garnish with
sour cream.

Arroz Blanco

3 tablespoons oil
2 tablespoons butter
1 large onion, chopped
2 cups long-grain rice
4 cups chicken broth or water

Heat oil and butter in saucepan over medium-high heat. When butter
melted add onion and cook, stirring, until soft. Add rice and stir
until coated; add broth and bring to a boil. Reduce heat, cover,
and simmer until liquid is absorbed and rice is tender (25 to 30


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