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Quickly fry the chiles in hot lard, being careful not to let them burn. Place the fried chiles in a large saucepan in hot water to cover. Bring to a boil, then simmer until soft. In the same hot lard, saute the onions and garlic until translucent. Add the tortillas, bread, almonds, peanuts, cinnamon, reserved chile seeds, sesame seeds, cumin seeds, thyme, marjoram, oregano, coriander seeds, peppercorns, cloves, raisins and chocolate. Saute for a few minutes. Puree this mixture with the tomatoes and the chiles. Strain the puree and cook in 8 tablespoons lard. Stir in sugar and salt to taste and 2 cups/500 ml of the turkey broth. Simmer for 20 minutes. Add the turkey, and simmer for 20 to 25 minutes to blend flavors. If the mixture is too thick, add more turkey broth as needed.
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims