Mole Poblano for Dia de Los Muertos - Kitchen Wrangler | Melissa Guerra

Ingredients

• 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
• 4 peppercorns
• 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)