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1
In a large bowl, combine the turkey strips and half of the mole sauce.
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2
Cover and marinate overnight in the refrigerator.
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3
When ready to cook, drain the turkey strips, reserving the mole marinade.
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4
In a large, heavy skillet, heat 2 tablespoons of the oil over medium heat and lightly sear the turkey strips on both sides; set aside.
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5
In a large, heavy saucepot, heat 1 tablespoon of the oil over medium heat.
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6
Add the garlic and saute for 30 seconds (dont let it burn).
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7
Add the salt, chicken stock, water, tomatoes, balsamic vinegar, chipotle puree, and raisins and cook for 30 minutes.
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8
Remove from the heat.
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9
Blend thoroughly and pass through a medium-mesh sieve.
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10
Refry the sauce: In a large, heavy nonstick skillet, heat 1 tablespoon of the oil over high heat until almost smoking.
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11
Add the sauce, remove from the heat, and stir to blend.
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12
Stir in the Mexican and bittersweet chocolates, and add the sauteed turkey, the reserved mole sauce, and the remaining half jar of mole sauce.
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13
Decrease the heat to medium-low and gently simmer, covered, for about 1 1/2 hours, turning the turkey strips every 20 minutes or so.
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14
The turkey should be cooked through.
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15
Remove the turkey from the sauce and set aside.
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16
Refry the sauce: In a large, heavy nonstick skillet, heat the remaining 1 tablespoon of oil over high heat until almost smoking.
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17
Add the sauce, remove from the heat, and stir to blend.
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18
Remove from the heat and pass through a medium-mesh sieve.
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19
When the turkey is cool, shred it with your hands and mix with the sauce.
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20
Serve immediately or keep warm in the pan until ready to serve.
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21
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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22
Divide the filling equally between the tortillas and top with salsa and sprinkle with sesame seed.
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23
Grab, fold, and eat right away.
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24
Or build your own taco: lay a tortilla, open face, in one hand.
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25
Spoon on some filling, top with salsa and sesame seed, fold, and eat right away.
