Mole Gravy

Recipe from

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Calories 86
Caloriesfromfat 66 %
Protein 3.1 g
Fat 6.4 g
Satfat 1.2 g
Carbohydrate 5 g
Fiber 1.3 g
Sodium 143 mg
Cholesterol 7.8 mg

Ingredients

4 ancho chiles, stemmed, seeded, and rinsed
1 tablespoon olive oil
1 large onion, cut into thick slices
1 medium carrot, chopped
4 large garlic cloves, peeled
7 cups reduced-sodium chicken broth
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 cup chopped toasted almonds
1/4 cup toasted sesame seeds
Pan juices from step 7 of Chile and Spice Grilled Turkey
1/4 cup flour
2 ounces bittersweet chocolate, chopped
1 tablespoon balsamic vinegar

Preparation

1. Toast chiles in a 5- to 6-qt. pan over medium heat, pressing down with a wide spatula and turning once, until fragrant, 1 to 2 minutes. Transfer to a plate.

2. Add oil, onion, carrot, and garlic to pan; cook, stirring occasionally, until onion is golden, about 10 minutes. Add chiles, broth, cinnamon, cayenne, almonds, and sesame seeds. Enclose turkey neck and giblets in a piece of cheesecloth and tie securely with string. Add to broth.

3. Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.

4. Strain mole broth into a heatproof bowl. Purée contents of strainer in a blender with 2 cups of the broth until very smooth, 2 minutes. Add puréed mixture to bowl and set aside.

5. Strain turkey pan juices into a second heatproof bowl. Skim fat and pour 1/4 cup of it into a large saucepan; discard remaining fat. Measure 1 cup pan juices; save rest for another use.

6. Whisk flour into fat and cook over medium-high heat, whisking constantly, until it smells toasted, 2 minutes. Carefully whisk in the 1 cup pan juices and about 1 cup reserved mole broth. Add remaining broth and cook over medium-high heat, whisking often, until bubbling, about 12 minutes. Remove from heat and whisk in chocolate and vinegar. Pour into gravy boats.

Note: Nutritional analysis is per 1/3 cup gravy.

Note:

November 2010
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