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- Exported from MasterCook *
MOLE CASTELLANO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ancho chiles
4 lb To 5 lb turkey, ready to
-cook, cut into serving
-pieces
2 c Chicken stock
Salt
Freshly ground pepper
1/4 c Almonds
1/4 c Pine nuts
1/4 c Filberts
1/4 c Walnuts
2 tb Sesame seeds
1 Clove garlic, chopped
1 sm Tomato, peeled, seeded, and
-chopped
1/2 ts Ground coriander seed
2 tb Lard or olive oil
1/2 ts Sugar
Bouquet garni:
2 Sprigs of parsley
1/2 Bay leaf
1/8 ts Thyme
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.
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