Mexican Mole - Almonds, Peanuts

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MEAT, POULTRY & FISH: MEXICAN MOLE

almonds
peanuts

2 1/4	pounds boneless turkey	3	medium onions, chopped
2	oz. sesame seeds, toasted	6	cloves of garlic, crushed
2	oz. Fisher Chef's Naturals whole natural almonds, toasted	5	Tablespoons red wine vinegar
2	oz. Fisher Chef's Naturals raw peanuts, toasted	1	teaspoon sugar
4	Tablespoons dried, mild chilies, ground	4 1/2	cups chicken broth
1-2	Tablespoons small, dried, extra hot chilies, ground	14	oz. can plum tomatoes, chopped
1	teaspoon of ground cinnamon		salt, pepper and oregano to taste
1	teaspoon cumin seed, ground	1	oz. unsweetened grated baker's chocolate
1/2	cup vegetable oil

Cut the turkey into large pieces. In a casserole, fry the turkey pieces in the oil until they are golden. Reserve them. Add sesame seeds and onions, fry until lightly colored. Add the garlic and the ground chilies and spices, mix well and saute for a few minutes at low heat. Add reserved turkey and mix well, to coat. Add the vinegar, sugar, chicken broth and tomatoes, and season. Simmer for about 40 minutes. Add the grated chocolate and the nuts, mix well, and continue to simmer, uncovered, for up to 1/2 hour longer, or until the turkey is tender and the sauce has thickened and darkened.

Yields: 4 servings

Source: John B. Sanfilippo & Son, Inc.

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