Feed Me That logoWhere dinner gets done
previousnext


Title: Mole Castellano
Categories: Poultry Mexican
Yield: 6 Servings

6 Ancho chiles
4lbTo 5 lb turkey, ready to cook, cut into serving pieces
2cChicken stock
  Salt
  Freshly ground pepper
1/4cAlmonds
1/4cPine nuts
1/4cFilberts
1/4cWalnuts
2tbSesame seeds
1 Clove garlic, chopped
1smTomato, peeled, seeded, and chopped
1/2tsGround coriander seed
2tbLard or olive oil
1/2tsSugar
  Bouquet garni:
2 Sprigs of parsley
1/2 Bay leaf
1/8tsThyme

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.

previousnext