|YIELD: 14 portions|
|1||ea||Turkey or Turkey Breasts|
|12||ea||Ancho Rojo Chiles|
|8||ea||Ancho Negro Chiles|
|3||ea||Chipotle en Adobo Chiles ( canned)|
|1||Stick||Canela, or cinnamon|
|6||oz.||Bitter Chocolate, grated|
|1||ea||White Onion, roasted|
|4||oz||Stale white bread|
|4||oz||Canola Oil or Lard|
Clean, wash and boil the turkey. When cooked, reserve broth and cut turkey into serving size pieces. Make a puree of tomatoes and chipotle chilies and add to the cooked turkey meat, with one quart of turkey broth.
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.
In sauce pot, add ingredients; heat and gradually mix in one quart of turkey stock, bring to a boil, reduce to low; when mole is just below simmer, add chocolate and stir constantly after adding chocolate, or it will scorch. Thicken over low heat stirring constantly for up to 8 hours. Add salt to taste and pour over sliced turkey or meat.