| 1 |
At least a day in advance, slit the chiles lengthwise and remove and discard seeds and veins. Tear into flat pieces. Heat 1/4 cup of the lard or oil in a large heavy skillet. Toast the chiles 1 or 2 minutes per side, until browned but not burned. With a slotted spoon, transfer the chiles to a bowl. Pour in enough warm water to cover and soak, covered, overnight. To make the sauce, combine the roasted tomatoes and chocolate in a large bowl. Break up tomatoes with a spoon and set aside. If using whole spices, combine the peppercorns, cloves, allspice, and cinnamon in a small grinder or mortar and pestle. Grind spices (or use already ground spices) and add to tomato mixture. Place the sesame seeds in a large dry skillet over low heat and briefly toast until golden. |
| 2 |
Transfer to tomato mixture and repeat with coriander seeds. In the same skillet, heat 1/4 cup of the oil over medium heat. Add the almonds and fry, stirring occasionally, until well-browned. With a slotted spoon, transfer to the tomato mixture. |
| 3 |
Repeat this procedure, one at a time, with the raisins, onion and garlic, tortillas and bread. (Be sure to drain excess fat before transferring and break tortillas and bread into large pieces. Add a bit more oil or lard to the pan, if necessary.) Mix the tomato mixture well. |
| 4 |
In a blender or food processor, combine 1/4 of the tomato spice mixture with 1/2 cup of the broth. Pulse to break down and puree until smooth. Repeat, working in batches, until all of the sauce is pureed. Pass through a medium strainer into a clean bowl and set aside. Lift the chiles from their liquid and transfer to blender along with 1/2 cup of their soaking liquid. (It is not necessary to wash blender.) Puree in batches, adding a little more water as necessary and adding the chipotle, if using, to the last batch. Strain into a clean bowl. |
| 5 |
Heat the remaining 1/4 cup of lard or oil in an 8 quart Dutch oven or heavy casserole over medium-high heat. Season the turkey with salt and pepper and brown about 4 minutes per side. Transfer to a plate and reserve. pour off the fat from the Dutch oven, leaving a thin coating on the bottom. Pour in the chile puree and cook, stirring and scraping the bottom, until thick and dark, about 5 minutes. Pour in the tomato mixture and cook until thickened, 7 to 10 minutes. Add 5 cups of the broth. Bring to a simmer and cook, partially covered and stirring occasionally, 30 to 45 minutes. Stir in the salt and sugar and thin the sauce, if necessary, with remaining broth. Preheat the oven to 350 degrees. |
| 6 |
Place the browned turkey over the simmering sauce. Cover and bake until turkey is tender, about 2 hours. Remove from the oven and spoon off and discard fat from the top. (If time allows, refrigerate and then lift off fat.) Serve in casserole or lift out turkey and remove skin and bones, tearing the meat into chunks. Return meat to the sauce. Sprinkle sesame seeds over top as garnish (leftovers may be reheated in a 350-degree oven with the sauce.) |
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