Chicken Mole [split from Manhattan]
This is from a California boyhood - how vrais Mexique it is, I don't really know, but no one complains.
Ancho Chiles, sometimes called Pasillas, are Poblanos that have been dried. I get cellophane bags of dried Anchos at a regular old Shoprite in upstate NY, so New Yorkers should have no trouble. finding them. Use about a dozen, pull off the stem, toast them in a dry pan, shake out the seeds (because they are tough, not because they are particularly hot) and soak them in warm water until they are easy to tear into pieces.
Cut a small turkey into serving-sized pieces, simmer for an hour in water just to cover, drain, saving the stock. Dry the turkey, sautee the pieces gently until the skin browns nicely, place in a casserole for later slow simmer.
For the sauce:
2 chopped medium or large Spanish onions
Minced garlic to your preference
1/2 tsp whole fennel seed
2 tbsp whole white sesame seed
2 tbsp chopped coriander sprigs
A crumbled slice of white toast
A can of peeled San Marzno whole plum tomatoes roughly chopped
1/2 cup seedless raisins
2 or 3 whole cloves
Less than a tsp of ground cinnamon, even less if freshly ground
A few whole Tellicherry black peppercorns
1.5 Oz Mexican Chocolate (you can get very fancy, I just use Ibarra brand)
Puree all but the chocolate in a food processor with the pieces of chile and gently cook in medium hot oil for a few minutes to lose the raw taste, add a little of the turkey broth if it seizes up to keep it stirrable, then add 2 cups of reserved broth and gently simmer, tasting for salt. Add the chocolate and keep stirring until it melts, sauce will be thick. Add to the turkey, simmer on stove top about 30 minutes or until turkey tests done.