-
1
Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces.
-
2
Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour.
-
3
Blend the chiles with the soaking water in a blender, but do not over blend.
-
4
The texture should remain coarse.
-
5
Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour.
-
6
Drain, reserving the stock.
-
7
Dry the turkey pieces thoroughly with paper towels.
-
8
Heat the lardin a skillet, and brown the turkey pieces, a few at a time.
-
9
Arrange the turkey pieces in the casserole and keep warm.
-
10
Combine 2 tbsp.
-
11
of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender.
-
12
Heat the remaining lard in a skillet, adding, if necessary, a little morelard to bring it up to 3 TBS.
-
13
Cook the puree, stirring constantly, for about 5 minutes.
-
14
Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted.
-
15
Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally.
-
16
The sauce should be rather thicker than the consistency of heavy cream.
-
17
If it seems too thin, thin with turkey stock.
-
18
Sprinkle with remaining sesame seeds just before serving.
