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Mole Castellano Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, E
    MineralsSelenium, Copper, Natrium, Manganese, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 Ancho chiles

    2. 1 Clove garlic, chopped

    3. 1 sm Tomato, peeled, seeded, and chopped 1/2 ts Ground coriander seed

    4. 2 tb Lard or olive oil

    5. 1/2 ts Sugar

    6. Bouquet garni:

    7. 2 Sprigs of parsley

    8. 1/2 Bay leaf

    9. 2 tb Sesame seeds

    10. 1/4 c Walnuts

    11. 4 lb To 5 lb turkey, ready to

    12. cook, cut into serving

    13. pieces 2 c Chicken stock

    14. Salt

    15. Freshly ground pepper

    16. 1/4 c Almonds

    17. 1/4 c Pine nuts

    18. 1/4 c Filberts

    19. 1/8 ts Thyme

    Instructions Jump to Ingredients ↑

    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.

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