Mole Enchiladas

Ingredients

• 12 ounces whole dried red chilies (preferably a mix of ancho and pasilla)
• 1 -2 dried chipotle chile
• water
• 6 tablespoons sesame seeds
• 1 teaspoon anise seed
• 1⁄2 teaspoon cumin seed
• 4 tablespoons peanut oil
• 3⁄4 cup chopped pecans (or walnuts)
• 6 garlic cloves, unpeeled
• 6 small tomatoes, unpeeled
• 4 cups chicken stock
• 1 medium onion, chopped
• 1 corn tortilla (day-old, torn into quarters)
• 2 ounces unsweetened chocolate
• 1 1⁄2 ounces mexican chocolate (or bittersweet chocolate with a pinch of cinnamon)
• 1 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 6 whole cloves
• 3 cups shredded cooked turkey
• vegetable oil (for frying)
• 18 corn tortillas
• 3⁄4 cup minced onion
• 3 ounces crumbled queso fresco (or grated asadero or monterey jack)
• creme fraiche (or crema - 1 cup whipping cream plus 2 T buttermilk)
• cilantro, minced
• sesame seeds, toasted

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