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1
Preheat the oven to 300u00b0F. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.
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2
Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.
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3
Dice the chilled peaches and combine with the onion, cilantro, lemon, olive oil, and salt. Taste and adjust seasoning.
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4
Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 1 cup water to a boil and pour over chiles. Steep until tender, about 5 minutes. Puree the chiles, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Puree can be made 1 day in advance.
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5
In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.
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6
Warm the tortillas. Spread a spoonful of pasilla puree on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.
