Mole Castellano

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Mole Castellano Ingredients

6 Ancho chiles	1 Clove garlic, chopped
4 lb To 5 lb turkey, ready to	1 sm Tomato, peeled, seeded, and
2 c Chicken stock	1/2 ts Ground coriander seed
Salt	2 tb Lard or olive oil
Freshly ground pepper	1/2 ts Sugar
1/4 c Almonds	Bouquet garni:
1/4 c Pine nuts	2 Sprigs of parsley
1/4 c Filberts	1/2 Bay leaf
1/4 c Walnuts	1/8 ts Thyme
2 tb Sesame seeds

Instructions for Mole Castellano

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Mexican

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