Mole Castellano

Recipe Ingredients

6		Ancho chiles
4 lbs	1816g / 64oz	To 5 lb turkey - ready to
		Cut into serving - pieces
2 cups	474ml	Chicken stock
		Salt
		Freshly ground pepper
1/4 cup	23g / 0.8oz	Almonds
1/4 cup	59ml	Pine nuts
1/4 cup	59ml	Filberts
1/4 cup	59ml	Walnuts
2 tablespoons	30ml	Sesame seeds
1		Garlic - chopped
1		Tomato - peeled, seeded, and (small)
1/2 teaspoon	2.5ml	Ground coriander seed
2 tablespoons	30ml	Lard or olive oil
1/2 teaspoon	2.5ml	Sugar
		Bouquet Garni
2 sections		Parsley
1/2		Bay leaf
1/8 teaspoon	0.6ml	Thyme

Recipe Instructions

Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni.

Season to taste with salt and pepper, and cook for 1 hour, or until almost tender. Remove from heat, and cool the turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree.

Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly. Remove the turkey from the casserole, and strain the stock. Add the stock and sugar to the puree. Taste for seasoning. Rinse out the casserole; return the turkey and cover with the sauce.

Cook over a very low heat until the meat is tender when pierced with a fork (about 15 minutes), and the sauce has the consistency of heavy cream.

Source:
Barbara Norman

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