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Mole De Guajolote (Turkey in Mole Sauce)

4 chilies anchos
4 chilies mulatos
4 chilies pasillas
1 onion, roasted
2 Tbs. sesame seeds
2 Tbs. shelled peanuts
1 square (one ounce) cooking chocolate
2 inch stick cinnamon
5 peppercorns
2 cloves
1/2 tsp aniseed
1 tsp. salt
1/2 tortilla, fried
4 Tbs. fat
3 pounds turkey, fresh or frozen parts (could use chicken)

To make mole sauce soak chiles, remove veins, and grind onions with
chilies. Heat together sesame, peanuts, chocolate, spices, salt
and fried tortilla. Grind together. Fry all the ingred. in hot
fat about three minutes. Add half cup of water and continue to
cook over low heat until the sauce is thick and well blended.
(preparation of this dish has been simplified during recent years
by the advent of some excellent canned and powdered mole sauces
that are sold in most Mexican food stores.)

Cut turkey into serving pieces and stew gently in enough water to
cover till tender. Drain, cover with mole sauce and simmer, covered,
seven or eight minutes. If the sauce is too thick, add a little
turkey broth. 6 servings.

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