Mole Negro (Mexican dish)

In the comal, toast the Chihuacles peppers, until they turn black, (taking care that they do not char). the same is done with the tortilla. roast the chilies, deveined and put them to soak in salted water.

in enough water, place the turkey and the pork backbone to cook, together with the onion, garlic and salt. remove the seeds from the chilies, grind them and fry them in butter.

toast the sesame and the avocado leaf. then grind them with the toasted tortilla, almonds, peanuts, chili seeds, bread and spices, and fry everything.

add the chili and fry a little more. then add the tomato (ground and strained), the chocolate and the broth in which the turkey and the backbone were cooked, letting it boil until the sauce thickens as necessary.