Turkey Enchiladas with Mole Poblano
Mole Poblano Yield 1 Gallon
3ea. Tomatoes, roasted
1 ea. Spanish onions
8 cloves garlic, roasted
¼ c. peanuts, whole, toasted
¼ c. almonds, whole, toasted
¼ c. pine nuts, whole, toasted
¼ c. sesame seeds, toasted
¼ c. black currants (can substitute raisins)
2 ea. Corn tortillas, fried or cooked until brittle, break into pieces
3 sprigs thyme
1 oz canela (Mexican shaggy cinnamon)
2 ea. Whole cloves, toasted
2 ea. Bay leaves, toasted
5 ea. Black peppercorns, toasted
5 ea. Coriander seeds, toasted
2 T. anise seeds, toasted
1 ea. Black-yellowish plantain, fried or cooked until soft
2 oz Pasilla chile, stems removed and toasted
3 oz. Mulato chile, stems removed and toasted
3 oz. Ancho, stems removed and toasted
3 c. chicken stock
2 ea. Tablets of Ibarra Mexican chocolate
Liquid of chiles
Prepare all mise en place above. Bring 1Gallon of water to a boil and remove from the fire. Place the chiles in water, cover and let sit. In food processor, pulse the nuts, corn tortillas and sesame seeds until finely crushed (may resemble paste). Place the aromatics on a clean surface and crush them with the bottom end of a saute pan. Add the aromatics in a grinder until it resembles a powder texture. Remove and set aside. In a blender jar, puree the chiles with the liquid from the chiles. This will require you to do in stages, depending on the size of your blender. Set the pureed chiles aside. Using the same blender jar, puree the tomatoes, onion, and garlic.
Place in one large container with the chiles. Puree the chicken stock, plantains, black currants, corn tortillas, thyme, sesame seeds and add to large container. If you do not have enough liquid with the chicken stock to puree the above, use some of the chile liquid. Add the aromatics to the large container. Heat a heavy bottomed sauce pan large enough to hold the liquid over high heat. Add oil to coat the bottom of the sauce pan. Once the oil is sizzling hot add everything to the pan.
Stir with a wooden spoon instantly. (be careful you may get burning splats of mole on your hands as you attempt to stir it) Let boil for 3 minutes and lower heat to a simmer.
Add the chocolate tablets to the mole. Allow to cook a minimum of 2 hours but up to 4 hours. You may need to add chicken stock as the mole reduces. In the markets the mole is paste like. They add the stock as they heat up the day they are serving it. The mole will freeze well.