To make the mole sauce: Toast the sesame seeds in a dry sauté pan. Fry the bread and remove from the pan, fry the tortillas, remove and drain. Split chile lengthwise, remove and discard stems, seeds and veins. Rinse chilies under running water. On hot comal or dry sauté pan, add chilies and roast until they are soft; roast Tomatillos, onion and garlic cloves until peeling has charred; peel and reserve.

Quickly fry roasted chilies; remove and drain; then in the same oil; fry together the pumpkin seeds, peanuts, almonds, aniseed, cloves, allspice berries and cinnamon. Remove nuts and spices and place in grinding bowl. Next, fry or toast sesame seeds until golden bro\m, but not burnt. Grind or puree all the fried ingredients, together with vinegar and enough water so it just forms a paste. Add roasted Tomatillos, onion, and garlic. In a blender. puree all ingredients together (cover blender lid with kitchen towel when blending), except for turkey.