One hundred & one Mexican dishes

by Unknown

MOLE DE GUAJOLOTE

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.