The mole:

1/4	lb. chilhuacle or mulato chiles, seeded and deveined (see note)
1/4	lb. pasilla chiles, seeded and deveined
2	to 3 c. hot water or broth
1	whole head garlic, unpeeled
1/2	c. sesame seeds
2	dried avocado leaves
1	bolillo or French roll
2	tortillas
3	oz. each almonds and shelled walnuts or peanuts
1/4	c. raisins
1	4-in. stick cinnamon
3	whole cloves
6	whole allspice
1	sprig each marjoram, thyme and oregano (or 1/4 teaspoon of each, dried)
2	med. white onions, chopped
	Lard or corn oil for frying
1/4	lb. tomatillos, husked
1/2	lb. tomatoes
2	tablets Mexican chocolate (4 oz.)
	Salt and sugar, to taste

Toast chiles until fragrant but not burned. Soak in the hot water or broth for 20 minutes. Place chiles along with the soaking liquid in a blender or food processor and puree. Reserve mixture.

On a dry comal or griddle, toast garlic, sesame seeds, avocado leaves, bolillo and tortillas until browned. Set aside.

Fry almonds, nuts, raisins, cinnamon, allspice, herbs and onions in lard or corn oil until onions begin to soften. Set aside.

Roast tomatillos and tomatoes on comal. Place in blender or food processor with toasted ingredients and fried ingredients and puree until smooth, adding enough water or broth to let the blades move. (This may require blending or processing in two batches.)

Heat 3/4 cups lard or corn oil in a large, heavy-bottomed stockpot or cazuela. Add all blended ingredients and cook over low heat for 45 minutes. Add chile puree and continue cooking for another hour.

Add chocolate, cooking and stirring until it has melted. Add salt and sugar to taste. At this point, the mole may be refrigerated or frozen for later use, or used in the turkey recipe below.

Note: If a more picante flavor is desired, seeds from chiles may be re-served and toasted with sesame seeds, then blended with other ingredients.

The turkey:

7	to 8 lb. turkey, cut in pieces
1	whole head ggarlic, cut across the middle
1	large white onion, peeled and quartered
3	or 4 sprigs hierba buena or other aromatic herb
3	bay leaves
6	black peppercorns
	Salt, to taste
	Water, to cover
1	recipe mole negro

Place all ingredients in large stockpot and bring to a boil. Cover and cook over medium heat until turkey is tender, about 45 minutes. Remove turkey from broth and set aside; strain broth.

Heat a little lard or corn oil in a large pot or cazuela and add the mole, stirring constantly, until it begins to soften. Add turkey broth a little at a time, stirring constantly, until desired thickness is reached. All of the broth may not be required, since this is traditionally a thick mole.