Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Mulato chiles
4 Ancho chiles
4 Pasilla chiles
8 lb Turkey, in pieces
4 tb Lard
4 tb Sesame seeds
1 lg Onion, chopped
2 Cloves garlic, chopped
1 Tortilla, cut up
1 c Blanched almonds
1/8 ts Ground gloves
1/8 ts Cinnamon
1/2 ts Ground coriander seed
1/4 ts Anise
1/2 c Raisins
3 Tomatoes, seeded, chopped
4 Canned chipotle chiles
2 oz Unsweetened chocolate
Salt
Freshly ground pepper
1 ts Sugar

Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
removing veins, stems, and seeds; and tearing them roughly into pieces.
Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles)
for about an hour. Blend the chiles with the soaking water in a blender,
but do not over blend. The texture should remain coarse.

Place the turkey pieces in a flameproof casserole with a lid, and poach,
covered, in salted water to barely cover for 1 hour. Drain, reserving the
stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in
a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey
pieces in the casserole and keep warm. Combine 2 tbs 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.

Heat the remaining lard in a skillet, adding, if necessary, a little more
lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for
about 5 minutes. 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. Pour the sauce over the turkey; cover; and cook over the lowest
possible heat for 1 hour, stirring occasionally. The sauce should be rather
thicker than the consistency of heavy cream. If it seems too thin, thin
with turkey stock. Sprinkle with remaining sesame seeds just before
serving.

NOTE: Chipotle chile and its close relative morita chile have the most
exotic flavor of any of the Mexican chiles. They are also exceedingly
picante and can really lift your head off. If you do not care for hot food,
experiment with the chipotle, for even in a small quantity its flavor will
survive. Begin with a half chile, tasting and adding more to your mole with
caution until you find the amount that suits your taste.

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