Apricot mole with ancho chilies, served with turkey breast

Stem and seed the ancho chilies.

Toast the chilies in oil heated over medium, only a few seconds per side, until they lighten in color.

Transfer to a bowl, cover with hot tap water, and keep submerged with a plate 20 to 30 minutes until rehydrated.

Transfer with tongs to a blender, add just enough water to barely cover, and blend as smooth as possible; strain back into the soaking bowl.

Heat oil or fresh rendered pork lard in a large pot until really hot, add the chili puree and cook until reduced to the consistency of tomato paste.

Husk and rinse the tomatillos; roast about four inches below a preheated broiler, turning once blackened and blistered, about 10 minutes in all.

Combine the tomatillos with dry-toasted sesame seeds, toasted pine nuts, dried apricots, a little bread, sauteed or roasted garlic, Mexican cinnamon, black pepper, cloves and a little chocolate.

Add broth, blend as smooth as possible and strain through a medium mesh strainer into the chili base.

Cook about 10 minutes until reduced and thick, add broth to a light saucy consistency, and simmer over medium-low about 45 minutes.

Brown boneless turkey breast and simmer it in the mole. Sprinkle with toasted sesame seeds and finish with a big sprig of flat leaf parsley.