Mole Poblano De Guajolote

a 4 kg turkey carved into 8 pieces 1 cup cup se coarsely chopped onions seeded and and coarsely chopped 1 tortilla, ortilla, broken into small pieces 1 tsp. tsp. finely chopped garlic 1/2 tsp. tsp. ground coriander seeds a quarter tsp. tsp. freshly ground black pepper 1 1/2 1/2 ribs bitter block chocolate

Hello, as a thank you for the tips about the Tacco flour, here is a hopefully not yet so well known recipe, cribbed from the old Time-Life series “International Menu” it is called in German: Puter in Pfefferschoten-Sauce mit Schoko Put the turkey in a heavy, ovenproof 4 to 5 liter Reindl, cover completely with cold water and add 1 tsp. salt. Let the water boil over fairly high heat, turn down the heat, cover the Reindl and simmer gently for 1 hour. The meat should then be almost cooked. Set it aside in the cooking pot. While it is cooking, prepare the mole (sauce) as follows: Remove the seeds from the 14 chiles, if fresh, and chop them (if there are only dried ones, crumble them) and put them in a large enough bowl, pour 1/2 liter of boiling chicken soup and let it boil for half an hour. Chop the almond kernels in the hand mixer or possibly turn them through an almond grinder, then also put in the hand mixer: the soaked peppers with clear soup, the tomatoes, raisins, onions, 2 tbsp. sesame seeds, the garlic, cinnamon, tortilla

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