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Mole Castellano

Cuisine: Mexican
Type: Poultry
Serves: 6 people

Recipe Ingredients

6   Ancho chiles
4 lbs 1816g / 64ozTo 5 lb turkey - ready to
  Cut into serving - pieces
2 cups 474mlChicken stock
  Freshly ground pepper
1/4 cup 23g / 0.8ozAlmonds
1/4 cup 59mlPine nuts
1/4 cup 59mlFilberts
1/4 cup 59mlWalnuts
2 tablespoons 30mlSesame seeds
1   Garlic - chopped
1   Tomato - peeled, seeded, and (small)
1/2 teaspoon 2.5mlGround coriander seed
2 tablespoons 30mlLard or olive oil
1/2 teaspoon 2.5mlSugar
  Bouquet Garni
2 sections  Parsley
1/2   Bay leaf
1/8 teaspoon 0.6mlThyme

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.

Barbara Norman


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