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Entree
Mexican
8 - 10 servings
45 minutes
35 minutes
4 1/2 pounds turkey pieces
2 tablespoons vegetable oil
4 cloves peeled garlic, finely chopped
1 large onion, sliced
3 1/2 ounces Flame Seedless Raisins
2 1/4 ounces almonds
1 ounce sesame seeds
1 tablespoon cilantro, chopped
2 organic tomatoes
1 corn tortilla, cut into pieces
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon aniseeds
8 Dried Ancho Chiles
1 ounce unsweetened chocolate, grated
1 teaspoon ground black pepper
1 cube chicken bouillon
Wash the turkey pieces, pat dry with paper towels and place them in a deep pan in which you have poured and heated enough cooking oil to cover the bottom.
Brown the turkey pieces on all sides and remove the pan from the heat. Take out the turkey pieces and set them to one side on a plate. Keep the oil.
Put the next 8 ingredients into a food processor and blend until it forms a smooth paste.
Add the rest of the ingredients except the chicken bouillon cube and continue to blend.
Return the pan with the oil to the heat, pour in the mixture and fry for 5 minutes on a very low heat. Keep stirring to avoid burning.
Dissolve the chicken bouillon cube in 1 cup of boiling water and pour this into the pan.
Finally add the turkey pieces, cover the pan and simmer over a low heat for 30 minutes.
To serve, take the turkey out of the pan and place on a dish, pouring the sauce over the pieces. Accompany the dish with boiled rice, frijoles, tortillas, and a green salad.
