Mole

I made this for Thanksgiving dinner, 2010 and offered it in lieu of gravy. I also had it with pureed parsnips later. My alterations to this recipe (http://projects.washingtonpost.com/recipes/2010/11/17/turkey-oaxacan-mole/) are in parens:

* • 1 pound ripe tomatoes, cored and cut in half
* • 4 dried whole pasilla peppers (skipped in favor of 2 jalapeno)
* • 4 dried whole mulato peppers (may substitute ancho chili peppers for more heat)(Skipped in favor of half of a dried thing whose identity I forget but might have been ancho)
* • 12 to 16 (I had about 8) dried whole guajillo peppers (see headnote)
* • 1/4 cup unsalted raw peanuts (skipped in favor of more almonds)
* • 1/3 cup blanched almonds
* • 1/4 cup white sesame seeds
* • 3 tablespoons dried Mexican oregano or marjoram
* • 2 whole cloves
* • 4 whole allspice berries
* • 1-inch piece cinnamon stick
* • 1/2 cup corn oil (skipped altogether)
* • 1 large white onion, finely chopped
* • 6 or 7 cloves garlic, minced (2 tablespoons)
* • 1 heaping tablespoon raisins
* • 2 ripe plantains, cut crosswise into 1/4-inch slices (skipped)
* • 1 large corn tortilla, broken into pieces (used half-wheat tortilla)
* • 2 slices white bread (I used whole wheat), cut into cubes (slices 1/2 inch thick)
* • 2 ounces Mexican chocolate, coarsely chopped or shaved (doubled!)
* • 1/2 teaspoon sea or kosher salt, or more to taste

Directions:

Position the top oven rack 4 to 6 inches from the broiler element. Line a rimmed baking sheet with aluminum foil.

Place the tomatoes cut side down on the sheet and broil for several minutes, until blistered and blackened. Let cool, then puree in a food processor or blender until smooth.

(I roasted them at 400 for 40 min instead)

Move the oven rack to the middle position and reduce the oven temperature to 350 degrees. Have a separate rimmed baking sheet at hand.

Arrange the pasilla, mulato and guajillo peppers evenly on the baking sheet. Bake for 7 to 10 minutes, until they have softened.

Boil a kettle of water.

Transfer the peppers to a cutting board, leaving the oven temperature at 350. When the peppers are cool enough to handle, discard the stems; scrape out the seeds and reserve them. (Nope! see below) Place the softened peppers in a large saucepan and cover with the just-boiled water. Let them steep for 15 to 20 minutes.

Meanwhile, spread the peanuts and almonds on the same baking sheet. Toast in the oven for 10 to 15 minutes, stirring a few times, until golden brown.

Place a heavy saute pan over high heat. Add the reserved pepper seeds and toast for 5 to 7 minutes, shaking the pan to promote even toasting, until they turn black. Transfer to a bowl and cover with cool water. Soak for 5 minutes, then pour into a fine-mesh strainer to drain. (I did this, but then every time I got within 4 or 5 feet of the toasted seeds, I nearly gagged. I think the dish is hot enough without this.)

Drain the peppers, then transfer them to a food processor along with (nope) the drained seeds. Process until smooth; if necessary, add a little of the cooking water from the turkey (or, if you're making the mole in advance, use chicken broth). Strain the mixture through a fine-mesh strainer; reserve.

Combine the sesame seeds, oregano or marjoram, cloves, allspice berries and cinnamon in a dry saute pan over medium-high heat. Cook for 5 to 7 minutes, until toasted. Transfer to a dedicated spice grinder and grind to a fine powder.

Heat the oil in a large, heavy skillet or saute pan over medium-high heat. Add the onion and garlic; cook for 5 to 7 minutes, stirring often, until they are softened but not browned. (I just sweated them.) Add the reserved tomato puree and cook for about 5 minutes, stirring often, then add the peanuts, almonds, spice powder, raisins and plantains. Reduce the heat to medium and cook for about 15 minutes, stirring often. Transfer in small batches to the blender or food processor and puree until smooth and thick, using broth from cooking the turkey to thin the mixture as needed.

Return the puree to the saute pan over medium heat. Add the pepper puree, tortilla pieces, bread, chocolate, salt and 4 to 5 cups of the turkey cooking liquid (or, if making the mole in advance, use chicken broth). Cook uncovered for about 30 minutes to form a thick, pourable sauce. Remove from the heat and let cool slightly.

Use an immersion (stick) blender to puree until smooth. The finished sauce should be thick enough to coat the pieces of turkey. Taste, and add salt as needed. Return the sauce to a large saute pan over medium heat.