Mole de guajolote

For a large turkey, use two [ham] shanks [codillos] and a real of pork loin. [Take] two reales of chile pasilla and one real of ancho, de-vein and toast on a comal until well browned but without burning. Put a real of tomatillas on to boil. Half [a real] of clove, half of cinnamon, a few grains of fine pepper, a little toasted coriander, the amount of toasted chile seeds that can be taken with three fingers of a hand, and half of sesame seed, also toasted. Grind together the spices and the chile, sprinkling with water until it is ground, and then remove [from the metate] and put in its place tomatoes and grind the seeds well. Season this mole putting a large cazuela greased with pork fat on the fire, then when it’s hot, add the [divided] turkey in regular pieces [presas] and the shank and loin. After [browning], add the chile and soaking water to fry with the meat until it begins to splatter, then add the ground tomatoes and also the soaking water, and add to the meat enough water so that it remains covered and salt. Allow to simmer until the meat softens and thickens the broth. Serve with sesame seeds on top.