Boil the turkey in water with garlic, onion, and salt. Cut each chili lengthwise to remove the veins and seeds, and remove the stem. Once this is done, heat a skillet with enough lard or oil and fry each chili until golden; finally, fry the almonds, walnuts, peanuts, and pumpkin seeds. Toast the sesame seeds in a small pot, covering it with paper to prevent them from popping, stirring occasionally to ensure they are evenly toasted.
Roast the tomatoes, tomatillos, garlic, and onion. Place the seeds and veins of the chiles inside the tortillas. Place the tortillas over the fire until they burn and the seeds and veins are charred, but without letting them turn to ash. Soak them in water to prevent bitterness and discard the water. Start grinding the chiles well, set aside, and then grind the burnt tortillas with the veins and seeds, along with all the spices and herbs.
In a large pot, start frying the chili paste, and when the bottom of the pot is visible, add the rest, letting it fry until that point. Add the strained broth and let it boil. Season by adding chocolate and sprinkling finely crushed bolillo bread. Adjust the salt, lower the heat, and let everything cook slowly. Finally, add the chicken. It is preferable to do this the night before to enhance the flavor and allow it to be done without rush.
Serve and sprinkle with sesame seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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