Recipe: Turkey Mole Otomí
By Chef Aldo Saavedra, La Vitamina T
*translation by NewsTaco
Recipe courtesy of Marta Santiago Cenovio – Mezquititlán, Queretaro .
This recipe is typical of Mexico’s patron saint festivities. All ingredients are usually raised or grown and harvested at home.
Serves 10 people.
Ingredients:
- 1 turkey of 11 – 13 lbs
- 35 pieces of chile pasilla
- 10 pieces of chile guajillo
- 4 cloves of garlic
- 1 lb masa
- 1 lb lard
- herbs
Directions:
- Wash the peppers and soak them in 2 liters of water at room temperature until soft.
- Blend the chiles with the soaking water.
- Strain them, blend a second time and add the dough and garlic.
- Cook the turkey in water with herbs.
- Once the turkey is cooked, drain it and fry it in lard.
- Remove the turkey and let it sit.
- Add half of the lard to the blended mixture. Stir fry.
- Wait untill it thickens and add salt.
- Add the turkey and let it boil.
- Cook for 5 hours in very low heat.
- Serve with tortillas and white rice.
This recipe was originally published in La Vitamina T.
Chef Aldo Saavedra has cooked for guests in well known establishments like the Hotel Condesa DF and has contributed his recipes on projects with brands such Larousse and Danone. Chef Saavedra shares his passion for cooking and Mexico with readers of La Vitamina T.
