Step 1

-The Day Before-Toast the dried chilis

Step 2

Remove the veins and seeds,  and soak the chilis in salted water overnight

Step 3

-The Following Day-Place the turkey heart, gizzard, and neck in a small saucepan and cover with 6 cups water

Step 4

Add parsley, 1/2 cup onion, and clove garlic

Step 5

Cover and simmer about 1 hour

Step 6

Strain stock and set aside

Step 7

Drain the chilis

Step 8

Using a molcajete (mortar and pestle) or blender, combine the chilis, almonds, rasins, 2  tablespoons sesame seeds, bolillo (bread), cloves, cinnamon, anise seeds, pepper, tortilla, and the remaining onion and garlic

Step 9

Blend into a smooth puree and set aside

Step 10

Grind or blend tomatoes with chipotle until smooth

Step 11

Heat lard in a large skillet or pot over medium-high heat

Step 12

Add turkey and brown on all sides

Step 13

Add the tomato-chipotle mixture, and then add about 2 cups of the prepared stock

Step 14

Simmer until most of the stock has evaporated

Step 15

Add the chili puree and cook for a few more minutes

Step 16

More HowToSteps read on the page.