Mole Castellano

Name: Mole Castellano
Ingredients: 6 each ancho chilies; 5 pounds turkey; 2 cups chicken broth; 1/4 cup almonds; 1/4 cup pine nuts; 1/4 cup filberts; 1/4 cup walnuts; 2 tablespoons sesame seeds; 1 each garlic cloves chopped; 1 small tomatoes peeled, seeded, chopped; 1/2 teaspoon coriander seeds ground; 2 tablespoons lard; 1/2 teaspoon sugar; 1/2 each bay leaves; 18 teaspoon thyme

15 ingredients

11 steps

Ingredients

6 each ancho chilies
5 pounds turkey
2 cups chicken broth
1/4 cup almonds
1/4 cup pine nuts
1/4 cup filberts
1/4 cup walnuts
2 tablespoons sesame seeds
1 each garlic cloves chopped
1 small tomatoes peeled, seeded, chopped
1/2 teaspoon coriander seeds ground
2 tablespoons lard
1/2 teaspoon sugar
1/2 each bay leaves
18 teaspoon thyme

Directions

1

Prepare the chiles as described above in the recipe for Mole Poblano Picante.
2

Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni.
3

Season to taste with salt and pepper, and cook for 1 hour, or until almost tender.
4

Remove from heat, and cool the turkey in the stock.
5

Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree.
6

Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly.
7

Remove the turkey from the casserole, and strain the stock.
8

Add the stock and sugar to the puree.
9

Taste for seasoning.
10

Rinse out the casserole; return the turkey and cover with the sauce.
11

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.