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Ingredients
US|METRIC
4 SERVINGS
- 13 cups water
- 4 lb. boneless turkey breast (with skin, halved lengthwise)
- 1 large white onions (peeled, quartered)
- 1 head garlic (outer skin removed, cut crosswise in half)
- 1 1/2 tsp. fine sea salt
- 1 cup lard (or canola oil)
- 8 mulato chiles (dried, stemmed, seeds and membranes removed)
- 6 pasilla chiles (dried, stemmed, seeds and membranes removed)
- 5 dried ancho chile (stemmed, seeds and membranes removed)
- 1 Tbsp. canola oil
- 1/2 cup whole almonds
- 1/4 cup pecans
- 1 Tbsp. unsalted roasted peanuts
- 1/4 cup pepitas (shelled)
- 3 Tbsp. sesame seeds
- 1/4 cup canola oil
- 1 plantain (large ripe dark-skinned, peeled, thickly sliced)
- 1 lb. tomatillos (husked, rinsed, coarsely chopped)
- 1 lb. plum tomatoes (coarsely chopped)
- 2/3 cup flavorings (raisins)
- 1 white onion (large, peeled, cut into 8 wedges)
- 12 large garlic cloves (unpeeled)
- 5 whole cloves
- 1 tsp. black peppercorns (whole)
- 5 whole allspice berries
- 1 tsp. cumin seeds
- 1/2 tsp. aniseed
- 1 piece canela (* or cinnamon stick)
- 1 tsp. dried Mexican oregano
- 1/2 tsp. dried thyme
- 1 tsp. fine sea salt
- 3 Tbsp. canola oil
- 1 slice French roll
- 3 corn tortillas (5- to 6-inch-diameter, coarsely chopped)
- 6 oz. mexican chocolate (chopped)
- 1/2 cup piloncillo (chopped, ** or, packed dark brown sugar)
- 2 cups low salt chicken broth (about, if necessary)
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