*  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
    2       c            Chicken stock
                         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
      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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