Ingredients:

1/2 lb. mulatto chilies, deveined and seeded
3/4 lb. pasilla chilies, deveined and seeded
3/4 lb. ancho chilies, deveined and seeded

1/2 lb. lard
3 cloves garlic
3 medium onions, chopped
2 tortillas, coarsely chopped
1/2 cup molasses

1/2 cup raisins
3/4 cup almonds, coarsely chopped
6 tbsp pumpkin seeds
1/2 cup sesame seeds, toasted
1 tsp. anise seeds
2 cloves

1 cinnamon stick
1 tsp. black peppercorns
9 oz. Mexican chocolate
1/4 lb. tomatoes, peeled and chopped
Salt
1 small turkey, cut into pieces and cooked in water with a carrot, leek, onion, a celery stalk, a garlic clove, and a few parsley springs

Procedure:

1.) Saute the chilies in 5 oz. of hot lard. Remove from the skillet and place in a heavy saucepan. Cover with very hot water, bring to a boil, and simmer until tender. Drain.

2.) In the same hot lard, saute the garlic and the onions until the onions are translucent. Add the coarsely chopped tortillas, molasses, raisins, almonds, pumpkin seeds, 1/2 the sesame seeds, the anise seeds, cloves, cinnamon, peppercorns, chocolate, and the tomatoes. Saute all the ingredients well, add the chilies and cook for a few minutes more.

3.) Puree the mole mixture with some of the turkey broth and strain. In a large pot, heat the remaining lard. Add the mole mixture and simmer for 5 minutes. Season to taste with salt. Add more turkey broth if needed, but the sauce should be thick. Simmer for 20 minutes, add the turkey pieces, and simmer for 5 more minutes.

4.) Serve the mole from the pot, sprinkled with the rest of the sesame seeds.