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1
In a medium skillet, heat the oil over medium heat.
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2
Saute the onion and the chiles for 7 to 8 minutes, or until translucent.
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3
Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released.
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4
Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water.
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5
Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened.
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6
Remove from the heat and discard the bay leaves.
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7
Cover and set aside until ready to serve.
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8
To make the picadillo, in a blender, puree the tomatoes with their liquid.
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9
In a large heavy skillet, heat the oil over medium heat.
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10
Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft.
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11
Add the garlic and cook for 2 minutes more.
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12
Add the turkey and spread it into an even layer in the pan.
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13
Saute, stirring frequently, until light brown.
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14
Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar.
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15
Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes.
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16
Add the toasted almonds and stir to mix.
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17
Cool to room temperature and proceed.
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18
Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers.
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19
Place the flour on a plate.
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20
In a large mixing bowl, beat the egg whites with the salt to soft peaks.
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21
Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour.
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22
Stop beating as soon as the flour is incorporated.
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23
Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks.
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24
Roll the chiles in the flour, gently patting off all the excess.
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25
In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer.
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26
Pick up a chile by its stem and dip into the egg mixture.
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27
Lay it into the hot oil and repeat with 3 more chiles.
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28
When the chiles are brown underneath, gently roll them over and brown the other side.
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29
Drain on paper towels and keep warm in a low oven.
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30
Reheat the sauce over low heat while you are frying the chiles.
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31
Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked.
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32
Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate.
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33
Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.
