10–12lb fresh uncooked turkey (4.5–5.5 kg)
1 whole onion, peeled
1 head of garlic
Salt to taste
3 dried chile chipotle
1 ½ lb dried chile ancho, stems removed (750 gr)
1 ½ lb dried chile pasilla, stems removed (750 gr)
1 lb tomatoes (500 gr)
About 3 cups of lard or vegetable oil for frying
2 onions, chopped
8 cloves garlic, chopped
1 large plantain, peeled and sliced into rounds
¼ lb raw peanuts (114 gr)
¼ lb blanched almonds (114 gr)
¼ lb sesame seeds (114 gr)
5 whole cloves
1 tsp. anise seed (2 gr)
1 tsp. coriander seed (2 gr)
1 tbsp. salt (12 gr)
2 tbsp. vegetable oil (30 ml)
3 toasted tortillas
2 tbsp. sugar (25 gr)
1/4 cup raisins (40gr)
½ cup pitted dried prunes (62gr)
1 cup corn oil (240 ml)
3 – 4 qts turkey broth (3–4 lt)
8 oz Mexican chocolate (250 gr)
1 stick cinnamon
½ cup sesame seeds for garnish (140 gr)
Cut turkey to fit into a stock pot (you may need a couple of pots). Place a peeled, quartered onion in each pot, and one peeled clove of garlic. Boil turkey until it is cooked, about 1 hour. Salt to taste.
Remove turkey from broth, reserving the broth. Cool the turkey completely, then remove turkey meat from the bones, cutting the meat into large chunks. Cover, and
Store the turkey and broth in refrigerator until ready for use.
Place all chiles and tomatoes in a saucepan and cover with water. Bring to a boil, and cook for 10 minutes. Drain the water, and peel the tomatoes. Place chiles and tomatoes in a very large bowl, and set aside.
Add 2 to 3 spoonfuls of lard or vegetable oil to a large skillet. Fry the onions and garlic until translucent. Remove the garlic and onions from the skillet, and add to the large bowl with chiles.
In the same cooking oil and skillet, fry the slices of plantain until golden on both sides. Remove the slices and place in the large bowl.
Add 2-3 spoonful’s of lard or vegetable oil to the skillet. Add the peanuts, almonds, and sesame seeds, and fry until slightly browned. Pour the entire contents of the skillet into the large bowl.
In a molcajete or spice grinder, grind the cloves, peppercorns, anise and coriander seeds and salt into a fine powder. In a small, clean skillet, heat about 2 spoonfuls of vegetable oil. Add the ground spices, and fry for 30 seconds. Pour the spices and vegetable oil into the large bowl. Crumble the toasted tortillas and add to the large bowl, along with the raisins, prunes, and sugar.
In a large stock pot, add one cup (240 ml) of vegetable oil, and warm gently.
The sauce now needs to be blended until smooth: Fill a blender container 3/4 full with the mixture in the large bowl. Add two cups of turkey broth, and blend until you have a smooth sauce, with no visible particles. Pour the blended sauce into the stock pot with the heated vegetable oil. Continue processing the contents of the bowl with the
turkey broth in this fashion until the entire contents of the bowl have been utilized. Add the chocolate and cinnamon stick to the stock pot. Simmer the sauce for 30 minutes.
When ready to serve, place the cooked turkey in a large Dutch oven, or in a large open terra cotta mole dish. Cover the turkey with the mole. Stir a few times to turn the turkey in the sauce. Make sure it is heated throughout, but careful that the mole does not scorch, about 15 minutes. Just before serving, sprinkle sesame seeds over the top.