GUATEMALAN TURKEY MOLE
8 pounds turkey parts
1 ripe tomato, halved
2 fat scallions, chopped
10 garlic cloves, peeled
1 dried chili pasilla
1 dried chili guajillo
1/2 cup pepitas (raw hulled green pumpkin seeds)
1/2 cup sesame seeds
1 cinnamon stick, broken into 3 pieces
1 large onion, peeled and halved
1 teaspoon dried hot red pepper flakes
2 cups canned tomatoes
1 ounce unsweetened baking chocolate
1 teaspoon sugar
Bone the turkey parts, reserving the meat. Place the bones (you
should have at least 2 pounds) in a stewpot. Add 8 cups of water,
the tomato, the scallions, and 4 garlic cloves. Bring to a boil
and skim off the foam that rises to the surface. Reduce heat, and
simmer, covered, for 1 hour.
Cut the reserved turkey meat into 2-inch cubes. Add to the turkey
broth, and simmer for 20 minutes. Remove meat and set aside. Strain
the broth and reserve.
Place the chili pasilla in a small saucepan with 1/2 cup water.
Simmer for 10 minutes.
Put the chili guajillo, the pumpkin seeds, the sesame seeds, and
the cinnamon into a heavy saute pan over low heat, and toast,
stirring, for 15 minutes.
While the seed mixture is toasting, place the onion and remaining
6 garlic cloves on a roasting pan, and char lightly on all sides
under broiler (about 8 minutes).
In a food processor, place the chili pasilla with its cooking
liquid, the toasted chili guajillo, pumpkin seeds, sesame seeds,
and cinnamon, the charred onion and garlic, the pepper Flakes, the
canned tomatoes, and 2 cups of the reserved turkey broth. Puree
until smooth. Add the chocolate and sugar, and bring the mixture
to a boil.
When the chocolate has melted, add the turkey cubes, and enough of
the reserved broth to cover the turkey. Simmer over low heat for
45 minutes. (The turkey should be tender and the sauce medium-thick.
Add extra broth if necessary.) Season to taste and serve.