Mole Poblano con Pavo (Turkey with Mole Poblano Sauce) - Kitchen Wrangler | Melissa Guerra

Ingredients

• 3 chile chipotle, dried or canned
• 1/2 lb. chile ancho (250g)
• 1/2 lb. chile pasilla (250g)
• 1 lb. tomatoes (500 gr)
• 1 cup vegetable oil (240ml)
• 2 onions, peeled and chopped
• 8 cloves garlic, peeled and chopped
• 1 large ripe plantain, peeled and sliced into rounds
• 1/4 lb. raw peanuts (125g)
• 1/4 lb. blanched almonds (125g)
• 1/4 lb. sesame seeds (125g)
• 5 whole cloves
• 4 black peppercorns
• 1 tsp. anise seed (2g)
• 1 tsp. coriander seed (2g)
• 1 tbsp. salt (12g)
• 2 tbsp. vegetable oil (30ml)
• 3 corn tortillas, toasted on a griddle until crisp
• 2 tbsp. sugar (25g)
• 1/4 cup raisins (37g)
• 1/2 cup pitted dried prunes (60g)
• 2 qt. chicken broth (2 lt)
• 1 10-15 lb fresh uncooked whole turkey, completely thawed (4.5kg-7kg)
• 2 onions, peeled
• 1 head garlic
• Salt to taste
• 1-2 qts turkey broth (1lt-2lt)
• 8 oz Mexican chocolate (250g)
• 1 stick cinnamon
• 1/2 cup sesame seeds for garnish (70g)