Mole Castellano - Mole Castellon Style

 

 YIELD: 6-8 Servings
Amount Measure Ingredients 
6  ea Ancho Chiles
1  4-5 Lb.  Turkey, fricassee
1/4  Cup  Hazelnuts, ground
1/4  Cup  Walnuts, ground
 2  Cups  Turkey Stock
2  Sprigs  Parsley 
1  Clove  Garlic, minced
2  Tablespoons  Sesame Seeds, ground
1/2 ea Bay Leaf 
1  Ripe  Tomato, concasee
1/8  Teaspoon  Thyme
1/2  Teaspoon  Ground Coriander 
1/4  Cup  Almonds, ground
1/4  Cup  Pine Nuts, ground
1/2  Teaspoon  Sugar
2  Tablespoons  Olive Oil or Lard
  to taste Salt 
  to taste   Black Pepper
 
Preparation
 Open chilies lengthwise; remove stems, veins and seeds from chilies. Rinse under running water (do not dry). Toast wet chilies on hot comal, or sauté pan, until dry and soft. Cover chilies with two inches of boiling water and let soak for 20 minutes. Drain and reserve.

Place turkey pieces in roasting pan; add turkey stock or water. Make a sachet of the parsley, bay leaf, and thyme and place in pan cover and cook for one hour or until turkey is almost tender; remove from heat and let cool in stock.

Place drained chilies, nuts, sesame seeds, garlic and tomato in molcajete or blender, and grind or puree for 10 minutes, or until smooth. Force thru fine strainer. Heat oil or lard (for flavor) in large sauté pan; add puree and cook for 5 minutes continually stirring. Remove turkey from roasting pan, strain and reserve stock. Add stock and sugar to puree; blend well; mole should have the consistency of heavy cream. Place turkey in clean pan, cover with mole. Cook covered over a very low heat for 15 minutes or until turkey is tender.