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Mole de guajolote Turkey mole

Tlatlauquitepec, Ixtacamaxtitlán

In Ixtacamaxtitlan, mole season with turkey broth and lard, plus cooking in clay basin and firewood.

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INGREDIENTES

This dish is offered from pre-Hispanic times is composed of different kinds of dried chiles such as the ancho, chipotle, mulato and pasilla, to which are added tomato. According to the region can be complemented with green or fried banana, sesame paste, chocolate and other condiments that certainly complement the flavor of the turkey. A tradition that can not leave without tasting.

 

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