Turkey in Chili Chocolate Sauce

For the turkey in chili chocolate sauce, first soak the chili peppers in 750 ml of water for one night.

Cover the turkey pieces with the quartered onion and 2 cloves of garlic with water and bring to a boil. Add salt, cover, simmer gently for 1 hour until turkey is cooked.

Remove the turkey pieces, remove the skin and bones, cut the meat into bite-sized pieces and place in an oven-safe casserole. Return the skin and bones to the pot and simmer gently for another hour to make concentrated stock.

Reserve a few sesame seeds for garnish, toast the rest with the almond kernels without fat in a frying pan, tossing as you go. Then fry the tortillas in the same frying pan for 5 minutes until crispy on both sides, then break into small pieces.

Puree the chilies with the soaking water, mild onions, remaining garlic cloves, tomatoes, and tortilla pieces in a food processor until smooth; transfer to a suitable bowl. In a clean food processor, finely grind the raisins, almonds, sesame seeds, peppercorns, and spices, then add to the chile mixture.

Heat the oil in a large frying pan, fry the chili paste in it for about 5 minutes, stirring continuously, then add to the meat in the casserole. Measure 750 ml of the stock and put it in a pot with the chocolate, which has been broken into pieces. Heat until the chocolate has dissolved in the stock, then pour into the

Preparation Tip:

The turkey in chili chocolate sauce is a very famous dish in Mexico as "Mole de Guajolote", it was already served at the court of the Aztec ruler Montezuma.

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