Instructions: 1/4 T ground cinnamon 4 peppercorns 1 t or more seeds reserved from chiles 1 large onion, roughly chopped 3 cloves garlic, chopped 1 qt turkey stock 1 oz unsweetened chocolate 3 medium tomatoes, peeled

Heres the one I used, which is adapted from Richard Condon and Wendy Bennett, The Mexican Stove: What to Put on It and in It, Doubleday 1973. Its rather like Mr. Tabniks two-chile mole, except that it doesnt use anise and has more kinds of chiles.

Quote (edited) begins here:
The oldest surviving evolved recipe of cooked food of any system of cooking of any of the ancient civilizations of the world.

As the Mayas ate it 9000 years ago, as the Emperor Moctezuma served it to Hernan Cortes:
Put the pieces of turkey into a large pot with onion, celery, and salt. Add water to cover and boil until tender [Ms note: simmer] - about 2 1/2 hr. Meanwhile - clean the chiles, reserving some of the seeds for desired piquancy. Toast sesame seeds in the oven until light brown and reserve. Boil the chipotles until tender and puree in blender with the tomatoes. Tear the other chiles (veined and seeded)

into pieces and fry lightly in 2 T lard. Remove and reserve. In the used lard fry the almonds, peanuts, raisins, tortilla (torn into pieces), cloves, cinnamon, peppercorns. Grind in blender: chile seeds, fried ingredients, onion, garlic. You will have to do this in batches. To facilitate the grinding, add 1/2 c turkey stock to each batch. Dissolve this mixture and the chocolate in 1 pt stock. Fry the tomato-and-chipotle puree in 2 T lard for 10 min, stirring occasionally. Add 1 c stock and simmer 10 min more. Add this to the mole, along with any remaining stock, and simmer, stirring occasionally, 1 hr. Serve over the turkey, which has been skinned and boned, with rice and beans.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.