Mole poblano de guajolote (Turkey steaks in chocolate chilli sauce)

recipe

Mole poblano de guajolote (Turkey steaks in chocolate chilli sauce)

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This classic Mexican dish calls for the use of lard and large chunks of turkey meat, plus a stock made with the carcass. Here is a simpler version, less authentic but just as good

Ingredients

4 turkey breast steaks
1-2 TBSP olive oil
salt and pepper
600ml good quality chicken stock
2 whole cloves
2 star anise
1/2 tspn ground cinnamon
For the mole sauce:
50g / 2 oz flaked almonds
1 TBSP sesame seeds
1 TBSP coriander seeds
3 medium tomatoes
2 dried chillies
1 red or green fresh chilli
2 cloves of garlic, crushed
50g raisins
salt and pepper
25g good quality dark chocolate, broken into chunks

Serves: 4

Directions

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Heat the oil in a pan large enough to hold the turkey steaks, season them with salt and pepper and brown on one side until golden.
Turn the steaks over and pour in the stock adding the cloves, star anise and cinnamon. Bring to a simmer, cover and gently poach the turkey for minutes or until cooked through.
Preheat the oven to / gas mark Spread the flaked almonds, sesame and coriander seeds on a baking sheet and toast for minutes, keeping an eye on them as they can burn easily. Set aside to cool.
Blanche the tomatoes in boiling water for - seconds, depending on ripeness, plunge into a bowl of cold water and peel off the skins. Halve and cut out the seeds. Chop roughly and put into the bowl of a food processor.
Remove the seeds from the dried and fresh chillies, chop roughly and add to the food processor, along with the garlic, raisins and toasted almonds and seeds. Add salt and pepper and whiz the mixture until it forms a thick paste, adding tablespoons of water for easier blending.
Strain off the stock from the turkey and reserve; discard the star anise and cloves. Remove the steaks from the pan and keep warm.
Add a little more oil to the pan and fry the chilli puree for minutes. Add enough of the reserved stock to loosen the paste and make a sauce. Stir in the chocolate until it melts and return the turkey steaks to the sauce. Sprinkle with the sesame seeds and serve.