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1
Remove the stems and seeds from the dried chiles.
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2
Reserve 2 tablespoons of the seeds.
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3
In a large skillet, melt 1/4 cup of the lard and briefly saute the chiles until they turn dark red.
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4
Remove immediately to a bowl, cover with water, and set aside to soak overnight.
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5
Add 1/4 cup lard to the skillet and brown the turkey breast, skin side down, for 10 minutes.
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6
Turn and brown the other side for 10 minutes.
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7
Cover and refrigerate.
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8
Puree the peppers in a food processor until they make a smooth paste.
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9
Add some of the soaking liquid, if necessary, to loosen the mixture.
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10
In a large skillet, melt 2 tablespoons of lard over moderate heat.
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11
Add the puree and simmer for 5 minutes.
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12
Remove the puree to a large pot.
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13
In the skillet, melt the remaining 2 tablespoons lard.
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14
Add the raisins and simmer until they plump.
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15
Remove with a slotted spoon to the food processor.
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16
Lightly toast the peanuts, garlic, spices, and the reserved chile seeds in the skillet.
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17
Remove to the food processor.
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18
Add the green tomato to the food processor and puree the mixture until smooth.
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19
Add the puree to the large pot.
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20
Cook the puree mixture over moderate heat, stirring constantly, for 10 minutes.
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21
Add the chocolate and stir until melted.
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22
Add the broth and simmer for 10 minutes.
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23
Remove the skin from the chilled turkey.
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24
Cut the turkey breast into long 1/2-inch strips.
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25
Prepare the pancake batter.
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26
Add the turkey to the mole sauce and bring to a simmer until heated through.
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27
To serve ladle turkey and some of the sauce over each stack of three Blue Corn Pancakes.
