Guaxolote en Mole Verde (Turkey in Green Sauce)
From The Landmarks club cook book, 1903
Serves 6
This is a simpler method for preparing turkey en mole.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 8. The excerpt below is the record exactly as published.
GUAXOLOTE EN MOEE VERDE. (Turkey in Green Sauce) : One of the simpler of scores of ways to prepare the famous Mexican dish of turkey “en mole” (mo-ly) is as follows: Grind up well (on metate or in mortar) a good quantity of tomatos with some toasted green chiles — taking the veins out of the latter if it be desired that the “mole” shall not “bite.” Grind also one or two branches of green coriander. Fry the turkey raw in medium-sized pieces ; and fry the tomatos, chiles and coriander by themselves. Then put the pieces of turkey in this sauce, add water, salt it and let it boil till tender; add- ing a little ground clove, some tiny green chiles, some very small summer-squash
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