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Turkey bathed in rich mole sauce, the original pre-Hispanic pairing that started it all. This high protein family celebration dish honors the ancient Aztec roots of Mexico's greatest sauce.
Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Season turkey legs with 1 teaspoon salt and brown on all sides for 10–12 minutes to lock in moisture, then remove and set aside.
Reduce heat to medium. Add sliced onion and garlic cloves; saute until translucent and golden, about 8 minutes. Remove from pot.
Toast tortillas, almonds, sesame seeds, and raisins in the same pot over low heat for 3 minutes, stirring constantly. Remove from heat.
Over medium-low heat, lightly toast guajillo, pasilla, and ancho chiles for 1–2 minutes, turning frequently. Remove seeds and stems, then soak chiles in 1 cup hot chicken broth for 10 minutes until pliable.
Combine sauteed onion, garlic, toasted nuts, seeds, raisins, tortillas, soaked chiles, cinnamon stick, cloves, and peppercorns in a blender. Add soaking liquid; blend until smooth.
Return turkey legs to the pot, pour in blended mole sauce, remaining chicken broth, chocolate, and sugar. Stir well, bring to a gentle simmer. Cover and cook on low for 1.5–2 hours, turning turkey occasionally, until meat is tender and sauce has thickened.
Before serving, adjust seasoning with remaining salt if needed. Garnish with additional sesame seeds.
