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1
Core, and devein the chiles.
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2
Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released.
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3
Cover with 5 cups boiling water and set aside to cool.
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4
When cool puree with liquid until smooth and set aside.
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5
Season turkey legs and thighs with salt and pepper.
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6
Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside.
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7
Add the onion to the pan and saute 10-12 minutes or until golden.
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8
Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
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9
In a small dry saute pan over medium heat, toast anise seeds and coriander seeds.
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10
Pulverize in grinder or mortar along with the clove and peppercorns.
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11
In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
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12
Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock.
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13
Puree until smooth.
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14
Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often.
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15
Add blender ingredients, chocolate and salt to taste.
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16
Add turkey pieces and simmer slowly, covered for 45 minutes or until tender.
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17
When cooled remove the skin and meat from the bones.
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18
Shred and reserve the turkey meat for the tamales.
