Anyone have the recipe or link for Turkey with Red Mole by Rick Bayless?

Classic Red Mole with Turkey





Hands-on time 2 1/2 hours; serves 8. Note: For a green mole that uses fresh ingredients and requires less physical labor, go to the next recipe.





This is a good mole to master because it uses many traditional ingredients such as Mexican chocolate, dried chiles and an assortment of Mexican spices. It takes the better part of a day to create, and I recommend cleaning up after each step so you can concentrate on one thing at time. You can prepare it ahead of time and, when ready to serve, brown the turkey, cover it in sauce and braise it. This recipe is adapted from Rick Bayless' book, ';Mexico One Plate at a Time.';





3 medium tomatillos


3 medium ancho chiles, stemmed and seeded


3 medium pasilla chiles, stemmed and seeded


6 medium fried mulato chiles, stemmed and seeded


4 cloves garlic, peeled


1/4 teaspoon black pepper


1/4 teaspoon anise, fresh ground


1/8 teaspoon cloves, fresh ground


1/2 teaspoon ground canella (Mexican cinnamon; can substitute conventional cinnamon)


1 slice white bread, darkly toasted and broken into pieces


1 ounce Mexican chocolate, roughly chopped


1/2 cup sesame seeds


1/2 cup tasting pork lard or vegetable oil


1/2 cup whole raw almonds, unskinned


1/2 cup golden raisins


1 whole boneless turkey breast with skin on


1 cup water plus 5 cups water


Kosher salt to taste


4-5 tablespoons sugar


Sprig of watercress for garnish





Instructions





Set out all of the ingredients ahead of time, measured and prepped. Husk and rinse the tomatillos; stem and seed the dried chiles; peel the garlic; grind the pepper, anise, cloves and canella; toast the bread; and chop the chocolate.





Next, set the tomatillos on a baking sheet and place them on high heat underneath a broiler for five minutes. Then flip them with tongs until they are blackened in spots and soft throughout, another five minutes. Place them in a large bowl with any juice that my have leaked out while under the heat.





In a small skillet, over medium heat, toast the sesame seeds until golden brown, paying very close attention. Stir constantly and do not let them burn. This step is very important, because the sesame seeds are the thickening agent in the mole. Spoon two-thirds of the sesame seeds in the bowl with the tomatillos.





Set a large pot over medium heat. Add the lard. Make sure that you have opened a window because the kitchen is about to get very smoky. Turn on an exhaust fan if you have one. Once the lard is hot, fry the chiles, using tongs and flip them quickly. Do three or four at a time and move quickly. They need only about 20 to 30 seconds total frying time each. They shouldn't begin to smoke. As they are done, remove them to a bowl, leaving any excess lard in the pot. Cover the chiles with warm tap water, then cover the bowl with a large plate; let sit for 30 minutes.





Next, fry the garlic and almonds, stirring regularly, until browned, about five minutes. Remove with a slotted spoon and add to the tomatillo mixture.





Then fry the raisins in the lard for 20-30 seconds. They will puff up and brown slightly. Remove them with a slotted spoon and add to tomatillo mixture.





Season the turkey breast with salt. Raise the heat to medium high and brown the turkey breast on all sides, about 10 minutes. Set aside on a cooling rack.





Remove the chiles from the soaking liquid and add to blender. Add two-and-a-half cups of the liquid into the blender. Puree the chiles and then push the mixture through a medium-gauge wire mesh strainer into an empty bowl. Then place the tomatillo mixture, one cup water, canella, pepper, anise, cloves, bread and chocolate into the blender. Puree and push through the same strainer into an empty bowl.





Pour off any excess fat in the large pot. Set it on medium-high heat. Add the chile puree to the pot and stir for 10-15 minutes, until thick like tomato paste. Add the tomatillo puree and continue stirring for another five to 10 minutes.





Add five cups of water and stir. Reduce heat to medium low and simmer, stirring occasionally for 45 minutes. After 45 minutes, it should coat the back of a spoon. Taste and season with ample sugar and salt, following the recommended amounts but remember, every mole is different.





Pour the mole into an ovenproof dish big enough to hold the turkey breast.





Heat the oven to 425 degrees. Lay the turkey in the mole, cover and place in the oven. Cook until the breast reaches 150 degrees, about 30 to 40 minutes. Remove the turkey from sauce and place on the cutting board. Let stand for 10 minutes.





Taste and season the sauce that remains in the dish one more time, making sure that you are pleased with the overall flavor.





Slice the turkey into -inch-thick pieces and arrange on a serving platter. Drown in sauce and serve, sprinkled with sesame seeds and garnished with watercress.Anyone have the recipe or link for Turkey with Red Mole by Rick Bayless?
I have his ';Mexican Kitchen '; Cookbook and that recipe is not in there.





Have you googled it? You may find that you can find a red mole sauce of Rick's that you can use with roasted or grilled turkey breast.Anyone have the recipe or link for Turkey with Red Mole by Rick Bayless?
This is the recipe you asked for and this is the link....


http://www.eatturkey.com/recipe/recipe.c鈥?/a>
http://www.rickbayless.com/recipe/





Check his web site....
Try the Food Network; they will either have it or point you in the right direction.


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