Rogelio Bueno Mole Ready to Serve - 19 oz - Serves 6 PortionsMexican gravy type mole sauce with chiles, nuts, spices, chocolate and seasonings.Rogelio Bueno's Poblano Mole Sauce is a ready to serve mole sauce that is simple and fast to make. It has the same scrumptious flavor as traditional mole sauce that will give your dishes a unique and irresistible flavor that is finger licking good. Mole sauce can be used to prepare not only chicken but the famous "enmoladas" which are mole flavored enchildas...yum! Taste the sweet and spicy flavors of Mexico with Rogelio Bueno, a mole poblano sauce that is so good it will instantly become a family favorite! IngredientsWATER, MOLE PASTE (SESAME SEED, VEGETABLE OIL [COTTONSEED AND /OR SUNFLOWER AND /OR SOYBEAN OIL], TOASTED BREAD [WHEAT FLOUR, VEGETABLE SHORTENING (SOYBEAN, COTTONSEED AND/OR SAFFLOWER OIL), SUGAR CANE SYRUP, SALT, LEAVENING AGENTS, (SODIUM BICARBONATE, AMMONIUM BICARBONATE) AND SOY LECITHIN], SUGAR, DRIED RED PEPPERS, IODIZED SALT, COCOA, CARAMEL COLOR, SPICES, NATURAL FLAVORING, RED #40 LAKE), ARTIFICIAL CHICKEN FLAVOR, COCOA, CARAMEL COLOR, GUAR GUM, YELLOW# 6, BLACK PEPPER AND RED #40. InstructionsInstructionsShake before opening. In saucepan, heat 1 teaspoon of olive oil, add Dona Maria Mole ready to serve to the pan. Bring sauce to a boil and heat for 2 minutes or until hot. Enjoy!In a microwave, empty the contents of the package into a microwaveable bowl. Lightly cover and heat for 2 minutos or until hot. Enjoy. Preparation Instructions: Stove: Pour content into sauce pan and heat slowly, stirring occasionally. Microwave: Just microwave for 2 minutes. Serving Suggestions: Enjoy it with chicken, pork, enchiladas or your favorite dish. RECIPETurkey Mole Puebla Style - Mole Poblano Mexican Preparation:120Cook Time:60Servings:6Ingredients14 Pasilla or Ancho chilies1 8 lb turkey, cut into serving pieces2 oz Corn or vegetable oil2 onions, chopped4 cloves garlic,chopped1/2 tsp Anise2 tbsp sesame seeds2 tbsp chopped coriander sprigs1 stale tortilla or a slice of white toasted bread, cut up1 lb tomatoes, peeled, seeded and chopped1 cup flaked, blanched almonds1/2 cup seedless raisins1/2 tsp ground cloves1/2 tsp ground cinnamon1/2 tsp ground coriander seeds1/2 tsp black peppercorns, ground1 1/2 oz Mexican chocolateSalt, to tasteDirectionsToast the chilies in a dry frying pan, tear off the stems and shake out the seeds. Tear them into pieces and pit into a bowl with hot water to cover and soak for 30 minutes. Put the turkey (pavo o guajolote in Spanish) pieces into a large, heavy pan, cover with cold, salted water and simmer, covered for 1 hour. Drain, reserving the stock. Pat the turkey pieces dry with paper towels. Heat the oil in a large frying pan and saute the turkey pieces, a few at a time, until lightly browned on both sides. Transfer to a large flame proof casserole, reserving the oil. In a food processor combine the onions, garlic, half of the sesame seeds, the fresh coriander, the tortilla or toast, the tomatoes, the almonds, raisins, cloves, cinnamon, coriander seeds and peppercorns and chillies and process to a coarse puree. If necessary do this in batches. Heat oil remaining in the frying pan, adding 1 tablespoon if necessary and cook the puree, stirring, for 5 minutes. Add 2 cups of the reserved turkey broth, the chocolate broken into pieces, and salt if necessary. Cook, stirring, over very low heat until the chocolate has melted. The sauce should be quite thick. Pour the sauce over the turkey pieces in the casserole and cook over the lowest possible heat for 30 minutes. Just before serving sprinkle with the remaining sesame seeds. Serve with blind tamales or with hot tortillas, and guacamole.Enjoy this delicious mole poblano Mexican recipe!