c.1996, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 3 hr
- 1 hr 30 min
- 1 hr 30 min
- 6 servings
- 5 dry Mulaeto chiles
- 3 dry Pasilla chiles
- 2 dry Ancho chiles
- 2 large turkey legs and thighs, washed and dried
- Salt and pepper
- 1/4 cup vegetable oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 2 tablespoons skinless peanuts
- 2 tablespoons golden raisins
- 4 tomatillos, peeled, cored, washed and chopped
- 1 corn tortilla, lightly toasted over open flame, and broken into small pieces
- 1/4 teaspoon anise seeds
- 6 coriander seeds
- 1 clove
- 10 peppercorns
- 1/2 cup sesame seeds
- 1/2 cups chicken broth
- 1 ounce bittersweet chocolate, roughly chopped
- 1 -2 teaspoons salt
- 4 limes, cut in wedges for garnish
Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper.
Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth.
Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales.