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Ingredients
  • By Rick Bayless Fine Cooking Issue 23
  • Mexico’s most famous dish blends chiles, spices, nuts, and seeds into a vibrant sauce full of intricate flavors-here paired with turkey.
  • 16 medium dried mulato chiles (about 8 oz.)
  • 5 medium dried ancho chiles (about 2-½ oz.)
  • 6 dried pasilla chiles (about 2 oz.)
  • ¾ cup lard or vegetable oil; more if needed
  • 1 large ripe tomato, roasted or broiled until the skin is lightly blackened, peeled, and cored (or ¾ of a 15-oz. can of whole peeled tomatoes, well drained)
  • About 2 oz. Mexican chocolate, roughly chopped (or ⅔ oz. unsweetened cocoa)
  • 10 black peppercorns (or a scant ¼ tsp. ground)
  • 4 cloves (or a generous ¼ tsp. ground)
  • ½ tsp. aniseed (or a generous ½ tsp. ground)
  • 1-inch piece cinnamon stick (or about 1 tsp. ground)
  • ¼ cup sesame seeds; more for garnish
  • ½ tsp. coriander seeds
  • Heaping ⅓ cup (2 oz.) unskinned almonds
  • ⅓ cup raisins (about 2 oz.)
  • ½ medium onion, sliced
  • 2 cloves garlic, peeled
  • 1 stale corn tortilla
  • 2 slices stale white bread
  • 1 canned chipotle chile, seeded (optional)
  • About 2-½ qt. turkey broth (or homemade or low-salt chicken broth)
  • One 10- to 12-lb. turkey, cut into 8 pieces
  • About 2 tsp. kosher salt
  • About ¼ cup granulated sugar
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