RECETAS Y COCINA

Ingredients

• 4 ancho chilies
• 6 mulato chilies
• 1 pasilla chili
• 1 chipotle chili
• 1 medium onion
• 2 tomatoes
• 1 tablespoon sesame oil
• 1 pinch ground cloves
• 1 pinch cinnamon
• Ground black pepper
• 3 medium cloves garlic
• 2 cups turkey (or chicken) broth
• 1 cup toasted bread crumbs
• 1 corn tortilla, toasted and torn into pieces
• 1/2 turkey
• Peanut oil for frying
• 1/2 cup raisins (optional)
• 1/4 cup almonds
• 1 tablespoon sesame seeds
• 1 teaspoon sugar
• 1 ounce (20g) dark chocolate, grated
• Salt to taste

Preparation

If the chilies you are using are dried, soak them in hot water for an hour or so to reconstitute them. Rinse and de-seed the chilies and remove the membranes inside. Tear into chunks and set aside.

Peel the tomatoes and remove the seeds.

Chop the onion and sautee, covered, over low heat, stirring occasionally until translucent (20 minutes or so).

In a food processor or blender (those with great patience can use a sharp knife or large mortar and pestle) make a paste by grinding, chopping, or processing the peppers, onions, tomatoes, sesame oil, cloves, cinnamon, black pepper, and garlic. Add a little broth and grind more, then add the bread crumbs and tortilla and grind again.

Slowly heat the pepper paste to a simmer in a deep, covered pan (large enough for the peppers and all the turkey) over medium heat.

Meanwhile, de-bone the turkey and chop the meat into pieces. Heat 1/4 inch (1/2cm) of oil to 350-375 degrees (180-195C) in a large, deep pan. Fry each piece only until fully seared on the outside, slightly golden and crispy. (They will not be cooked throughout.) Drain the pieces on paper towels and place in the pepper mixture. Reduce heat to low, and cover. Simmer the turkey for two to three hours, occasionally turning the pieces over in the sauce. If the sauce thickens too much and begins to burn, add more broth or water and continue cooking. The turkey will be done when tender enough that it begins to come apart by itself.

Toast the almonds in a small pan over a medium flame, then chop them finely. Toast the sesame seeds in the same way, until golden.

Add the chocolate and sugar to the turkey and sauce only a few minutes before serving, stirring them in thoroughly. (The pepper sauce should be very thick, so reduce if necessary before adding the chocolate and sugar.)

Salt to taste only at the end of cooking, and garnish with the almonds, raisins (optional), and sesame seeds. Serve with white rice.

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