Yeah, I know...using "quick" and "mole" together puts me at risk of
having to dodge the howls and scowls from hardcore traditionalists,
but I've made it many times and consider it to be a quick and tasty
way to put that last bit of leftover turkey out of its misery...

Quick Mole

2 cups - red chile sauce
1/2 - onion, chopped
1 clove - garlic, minced
1 tablespoon - butter
1 tablespoon - lard
1/4 cup - raisins
1 tablespoon - shelled pumpkin seeds
1 teaspoon - sesame seeds
1/4 cup - smooth peanut butter
2 tsp - brown sugar
1/4 tsp - cinnamon
1/8 tsp - ground cloves
1/2 ounce - Mexican chocolate
2 cups - chicken broth

Toast the pumpkin and sesame seeds, separately, in a cast iron
pan over medium-high heat, stiring constantly to prevent burning.
Set aside. Saute the onion and garlic in butter until tender.
Combine onion and garlic with seeds and rest of ingredients in
a blender and process until pureed. Heat lard in a frying pan,
pour in puree and cook down to desired consistency, stirring
frequently to prevent burning.

I use my homemade "Salsa Roja" for the red chile sauce, but I suppose
most any commercial canned red chile sauce would work almost as well.
I toss in pieces of leftover turkey and cook over medium heat until
the turkey is heated through. Last time I made this, I served it
with scalloped potatoes made with sliced poblano chiles and white
cheese, black beans cooked with chopped hot red chiles and onions,
hot flour tortillas and chile de arbol hot sauce and fresh chopped
tomato, green chile and white onion salsa on the side.

Mmmmm, mmm...good stuff!

--
Everything that is really great and inspiring is created
by the individual who can labor in freedom.

-- Albert Einstein

Rich McCormack (Poway, CA)

Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/