Chocolate Chili Mole

Chocolate Chili Mole

This recipe is adapted from a beautiful recipe by Rick Bayless that Ed has been staring at for years, but has never attempted to conquer. Although our recipe has many more ingredients and steps than most Teeny Tiny Spice Co. recipes, it is much simpler than the original (scary stuff-an example of a Rick Bayless mole recipe)! Your work and patience will pay off; Ed took this in for his co-workers to have for lunch and was told that it was “Crazy Delicious.”

This recipe is for a turkey, but quantities can be easily adjusted for using a chicken or chicken parts instead.

Ingredients

  • 10-12 lb Turkey, parted into legs, thighs, wings and boneless breasts
  • 1/4 C Sesame Seeds
  • 8 Tbs Teeny Tiny Spice Co. Chocolate Chili
  • 1/4 C Tortilla Chips, crushed
  • 2 slices Bread, toasted
  • 14 oz can Tomato
  • 1/2 C Olive Oil or Lard
  • 1 medium Onion, sliced
  • 2 cloves Garlic, peeled
  • 1/3 C Almonds or Hazelnuts
  • 1/3 C Raisins
  • 6 C Chicken Broth
  • 1/4 C Sugar or Maple Syrup
  • 2 tsp Salt

 Instructions

1. In a large heavy pan (e.g Dutch oven) over medium heat, toast the sesame seeds until light brown.

2. Reserve a Tbs of sesame seeds for garnish and put the remainder in a blender along with the Teeny Tiny Spice Co. of Vermont Chocolate Chili, tortilla chips, toasted bread and tomato.

3. Add ¼ C of oil or lard to the hot pan and fry the onion and garlic for 5 minutes.

4. Add the nuts and continue frying, stirring frequently until the onions are browned.

5. Add the raisins and continue stirring and frying for a minute more.

6. Add the onion mixture to the tomato mixture in the blender along with 2 cups of broth and blend until smooth.

7. Add additional oil or lard to the pan and fry the turkey parts until browned, about 4 minutes per side. Fry in batches as necessary to prevent crowding.

8 .When all of the turkey is browned, set it aside and add the purée to the hot pan, cooking for 10 minutes, stirring frequently.

9. Add the sugar or syrup and remaining broth, scrape any bits from the bottom of the pan and simmer uncovered until the sauce is the consistency of heavy cream.

10. Check the sauce for seasoning and add salt as needed.

11. Add the turkey pieces to the pan, or place in a large baking dish and cover with the sauce, and bake uncovered in a 350º oven for 2 hours.

 Serving:
A)    The dish can be served immediately as is.
B)    Remove the skin from the meat and the meat from the bones, arrange on a serving dish and pour the sauce over the meat.
C)   Remove the meat from the sauce and refrigerate both until 30 minutes before the meal. At that time, preheat an oven to 350º. Skin and cut the meat from the bones and arrange on an oven-proof dish, cover with sauce and reheat, covered, for 20 minutes.
 
Garnish with toasted sesame seeds.