Mole de Guajolote
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of dry chile peppers
- a pound of broad chiles
- a pinch of comino seed
Method
- Boil a turkey, save the broth, and cut into pieces as for serving.
- Remove all the seeds and veins from a pound of dry chile peppers, a pound of broad chiles and one of black chiles.
- Throw away the veins but fry the seeds with peanuts, almonds, walnuts, a piece of cinnamon, a pinch of comino seed and a piece of chocolate the size of a walnut.
- Fry the peppers until brown and then grind with the seeds to a smooth paste;
- fry all together again, then mix with the turkey broth.
- Put the pieces of turkey in a deep pan with a small piece of lean pork, pour the dressing over and bake an hour.
- When dished for serving sprinkle anjonjoli seeds over the top.