krusty kritter

What does "aldredor" mean?
What does "tuestan" mean?

Mole From the Nahuatl word molli, or sauce. Now refers to traditional
stews which are thickened by their own ingredients including chiles,
nuts, fruit and seeds.

Pavo en Mole Poblano (Turkey in Chile Sauce)

Ingredientes: (Ingredients

Para los chiles: (For the chiles
1 taza de manteca de puerco (1 cup of pork lard)
8 chiles mulatos, sin semillas y desvenados (8 mulato chiles, without
seeds, and deveined)
8 chiles anchos, sin semillas y desvenados (8 ancho chiles, without
seeds, and deveined)
6 chiles pasilla, sin semillas y desvenado (6 pasilla chiles, without
seeds, and deveined)

Para El Caldo de Menudencias: (For the giblet broth
menudencias de pavo (turkey giblets)
1 zanahoria pequena, pelada y rebanada (1 small carrot, peeled and
sliced)
1 cebolla blanca mediana, en trozos grandes (1 medium white onion, in
large pieces)
6 granos de pimienta (6 peppercorns)
Sal al gusto (salt to taste)

Para el Pavo: (For the Turkey)
1/3 de taza de manteca de puerco (1/3 cup of pork lard)
1 pavo pequeno como de 8 libras, cortado en piezas adecuadas para 1
porcion (1 small turkey, about 8 pounds, cut into pieces adequate for 1
serving)
Sal al gusto (salt to taste)

Ingredientes para Salsa Extra: (Ingredients for extra sauce
2 tazas de caldo de pavo (2 cups of turkey broth)
1 taza de tomatillos, sin cascaras, cocidos y escurridos (1 cup of
tomatillos, without peels, cooked and drained)
3 dientes de ajo, asados y pelados (3 cloves of garlic, roasted and
peeled)
10 granos de pimienta (10 peppercorns)
1 trozo de canela tostado (1 piece of toasted cinnamon)
1/8 de cucharadita de semillas tostadas de cilantro (1/8 teaspoon of
toasted coriander seeds)
1/8 de cucharadita de anis tostada (1/8 teaspoon of toasted aniseed)
1 cucharada de semillas de chile reservadas y tostados por separado (1
tablespoon of chile seeds reserved and toasted separately)
7 cucharadas de semillas de ajonjoli, tostadas por separado (7
tablespoons of sesame seeds, toasted separately)
2 tazas de mantecas de puerco (2 cups of pork lard)
2 cucharadas de pasas (2 tablespoons of raisins)
20 almendras completas sin pelar (20 shelled whole almonds)
1/3 de taza de semillas de calbaza crudas sin cascara (1/3 cup of
shelled raw pumpkin seeds)
1 tortilla pequena seca (1 small dry tortilla)
3 rebanadas pequenas de pan frances seco (2 small slices of dry French
bread)
4 onzas de chocolate mexicano (4 ounces of Mexican chocolate)
6 tazas de caldo de pavo (6 cups of turkey broth)
Sal al gusto (salt to taate)

Preparacion: (Preparation

Se calienta la manteca de puerco en una sarten y brevamente se frien
los chiles por ambos lados, la piel interna debe hacerse de color
tabaco, cuidando de que no quemarlos.

(Heat the pork lard in a frying pan and briefly fry the chiles on both
sides, the skin inside should turn the color of tobacco, taking care
not to burn them.)

Escurrir los chiles y ponerlos en un tazon de aqua fria y remojarlos
durante 1 hora pero no intentar retirarles la piel.

(Drain the chiles and put them in a basin of cold water and soak them
for an hour but don't try to remove the skins.)

Precalientar el horno a 325 grados.

(Preheat the oven to 325 degrees.)

Poner las menudencias en una sarten, cubrir bien con aqua, agregar a
zanahoria, la cebolla, los granos de pimienta y la sal hasta hervir.

(Place the giblets in a pan, cover well with water, add the carrot, the
onion, the peppercorns and the salt
and heat to boiling.)

Continuar hirviendo durante 1 hora, agregando mas agua segun sea
necesario.

(Continue boiling for 1 hour, adding more water if it seems necessary.)

Colar el caldo y colocarlo a un lado.

(Strain the broth and set it aside.)

Calientar la manteca de puerco en un caldero, agregar las piezas de
pavo, pocas a la vez y freir hasta que el piel se dore. Se escurre el
exceso de grasa y se reserva para freir el resto de los ingredientes;
se regresan todas las piezas al caldero, se esparcen bien con el sal.
Se cubren y se cocen a fuego lento el el horno hasta que la carne este
casi suave, alrededor de 40 minutos.

(Heat the pork lard in a kettle, adding the pieces of turkey a little
at a time, and fry until the skin becomes golden. Drain the excess
grease and save it to fry the rest of the ingredients. Return the
pieces of turkey to the kettle, sprinkling them well with salt. Cover
them and cook with a slow fire in the oven until the meat is almost
tender, aldredor? 40 minutes.)

Vaciar los residuos del sarten y agregarlos al caldo de menudencias,
luego agregar agua para hacer aldredor de 8 tazas de liquido.

(Empty the remainder of the pan and add the giblet broth, then add
water to make aldredor? of 8 cups of liquid.)

Poner 1 taza de agua en el recipiente de la licuadora y mezclar los
chiles escurridos, unos pocos a la vez, hasta que la textura sea de
pure, agregando solo el agua sufficiente para liberar las cuchillas de
la licuadora. En una cacerola pesada a prueba de fuego, calientar la
manteca de puerco que se guardo y se frie el pure de chile sobre fuego
mediano (ya que salpica ferozmente) durante 10 minutos, se raspa el
fondo de la cazuela constantemente para evitar que se peque y se coloca
al lado.

(Put 1 cup of water in the blender and mix the drained chiles, a little
at a time, until the texture becomes a pure, adding only enough water
to free the blades of the blender. Carefully heat the pork lard in a
heavy fireproof casserole and fry the chile pure over a medium flame
(while it bubbles furiously) for 10 minutes,
constantly scraping the bottom of the pan to avoid sticking and then
set it aside.)

Se coloca 1 taza de caldo en el recipente de la licuadora. Se agregan
los tomatillos y el ajo pelado. Se licua hasta estar uniforme y
gradualmente se agregan el resto de los ingredientes por pequenas
cantidades mientras que se frien o se tuestan.

(Put 1 cup of broth in the blender. Add the tomatillos and the peeled
garlic. Blend until uniform and gradually add the rest of the
ingredientes in small quantities while frying them or tuestan? them.)

Se muelen las especies juntas con las semillas del chile en un molino
electrico de cafe hasta lograr un polvo de textura fina.

(Grind the spices with the chile seeds in an electric coffee grinder
until a fine textured powder is obtained.)

Luego se muele todo excepto 4 cucharadas de semillas de ajonjoli
nuevamente hasta la textura de polvo. Se agrega al recipiente de la
licuadora. Se derrite 1 taza de manteca de puerco en una sarten para
freir y se frien las pasa por separado, las almendras, las semillas de
calabaza, la tortilla y el pan, cada ingrediente en una colador antes
de agregarse a la licuadora. (Es mas facil si las almendras, el pan y
la tortilla se trituran un poco antes de licuarse.)

(Then grind all except 4 tablespoons of sesame seeds again until it has
the texture of powder. Add it to the blender. Melt a cup of pork lard
in a frying pan and fry the raisins separately, the almonds, the
pumpkin seeds, the tortilla, the bread, each indredient in a sieve
before adding it to the blender. It is easier to pulverize the almonds,
bread and tortilla a little before blending them.)

Agregar otra taza de caldo, o suficiente para libera las cuchillas de
la licuadora, hasta tener una pasta con textura ligeramente gruesa.

(Add another cup of broth, or enough to free the blades of the blender,
until you get a paste with a slightly thick texture.)

Agregar la pasta de chiles a la cacerola y continuar cocinando,
nuevamente raspando bien el fondo
de la sarten durante el 5 minutos.

(Add the chile paste to the casserole and continue cooking, scraping
the bottom of the frying pan again
during the 5 minutes.)

Romper el chocolate en pequenos pedazos y agregar al mole con otra taza
de caldo y continuar cocinando durante 5 minutos mas.

(Break the chocolate into small pieces and add it to the mole with
another cup of broth and contine cooking for 5 minutes more.)

Diluir el mole con otra 4 tazas de caldo, probar para ver si no
necesita mas sal y continar cocinando sobre calor mediano hasta que
bien sazonado y que se formen charcos de aceite en el superficie, por
40 minutos. Agregar las piezas de pavo y cocer por otros 20 minutos.
Servir cada porcion esparciendo un poco con las semillas de ajonjoli
reservadas.

(Dilute the mole with 4 more cups of broth, taste to see if it needs
more salt, and continue cooking over medium heat until well seasoned
and pools of oil form on the surface, for 40 minutos. Add the pieces of
turkey and cook for another 20 minutes. Serve each portion sprinkled
with a little bit of the reserved sesame seeds.)

paul covey

Since I don't think I'll find Mexican chocolate in my upstate NY grocery
store, what type of chocolate is it (looking for best substitution) -
sweet like a candy bar, unsweetened or semi-sweet like baking chocolate,
or something else?
Thanks,
Paul

the ranger

^^^^^^^

??

"3.3 _cups_"!? of lard? Just reading that caused a whole artery to shut
closed. <G>

The Ranger

orlando fiol

With a whapping four cups of lard, this recipe would form rivers of
gross lard! What's with all this lard? Somebody is pulling your leg.
There is absolutely no need to fry chiles in one cup of lard only to
puree them and fry them yet again in more lard. This is insane!

Orlando

krusty kritter

I thought so, too...

The original recipe seems to have been translated from Spanish, into
English, back into Spanish again, and I translated it back to English!

Now, there is a possible problem where somebody might have meant
*tasa*, a "measure", and wrote *taza*, a "cup", so I posted my
translation of that recipe from the local Spanish language newspaper to
see readers' reactions before I started making anything...

orlando fiol

I'd say that for each of those processes, assuming they're all
necessary, you'd only need a tablespoon of fat at most.

Orlando

paul covey

I just did a google search, and the first reference was Gourmet Sleuth
which had quite a bit of info:
http://www.gourmetsleuth.com/mexicanchocolate.htm

There was also a Mexgrocer.com reference, but that was mainly for buying it.
Paul

charles gifford

Actually, you don't need to use Mexican chocolate. Any good unsweetened
chocolate will be fine for mole .... at least it has been for me. This
doesn't mean "Baker's" nasty stuff. Guittard, Valronha, Ghirardelli
(spelling?), or other good quality unsweetened cooking chocolate will work
fine.

Also, don't underestimate the value of jarred Mexican-made mole sauce. It
needs to be thinned with broth or other liquid and a small jar goes a long
way. You can use it for many different mole styles. I use it mostly for
chicken mole.

Charlie

paul covey

Thank you Charlie, that was exactly the kind of answer I was looking for
- what type to substitute.
Paul

charles gifford

What you do with the jar of mole is the important thing. It is not to be
considered as a finished product. As a base it is a good place to start.
Nevertheless, I agree about making dishes from scratch using fresh
ingredients as appropriate. I question the use of "mystique" however. I sure
wouldn't go that far about any cuisine.


I do not understand the point you are getting at here. Sorry if I am dense,
but I have missed any point you may have.

Charlie