1 Turkey breast (3 to 4 pounds) cut into pieces
4 Fresh Garlic
½ an Onion
1 Piece of white bread
6 Chile de Arbol
2 oz Peanuts
1/2 oz Oregano
48 oz Chicken Broth
½ cup sesame seeds
5 whole cloves
½ cinnamon stick
¼ teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
¼ cup raisins
¼ cup whole blanched almonds
1 2.7-ounce disk Mexican Chocolate, Broken into pieces
Pinch of sugar
Place Turkey breast, garlic and Onions in large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender for about 35-40 minutes. Once turkey breast is cooked & cooled transfer to large bowl and begin to pull apart turkey breast.
Toast the sesame seeds, cloves, peanuts, almonds, cinnamon stick, and coriander seeds until fragrant in a dry skillet over medium heat, tossing, until golden. Add to blender with oregano.
Next is the peppers! Heat 4 tablespoons of canola oil in skillet. Remove all the stems before toasting peppers in skillet. Fry Chiles until lightly toasted for 2 minutes. Then add to blender.
Meanwhile, add the raisins, plantain, and bread to the oil in the skillet and cook, stirring, until golden brown for about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the chicken broth to make a thick, smooth sauce.
Heat the remaining 2 tablespoons of oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring until thickened, 5- 6 minutes. Add 4 cups of chicken broth and simmer until sauce begins to thicken for about 20 minutes. Add Mexican chocolate and stir frequently until chocolate melts and sauce reduces, for about 20 minutes. Add sugar and season with salt.
Lastly, grill 2 tortillas with oil. Place tortillas onto plate, and put shredded turkey on tortillas. Top with mole sauce. Roll tortillas and top again with mole sauce and sprinkle cotija cheese. Serve with a side of Mexican rice and beans. Listo! Ready to eat!
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