Remove the seeds and stems from the chiles, then soak them in boiling water.

Toast the cinnamon stick, cloves, peppercorns, cumin, anise seeds, and sesame seeds on a dry skillet, being careful not to burn them.

Roast the tomatoes, onion, and garlic cloves.

Fry the bread rolls, tortillas, almonds, apple, pear, and plantain in oil or lard until golden.

Once everything is ready, start blending: the toasted spices, fried tortillas, almonds, bread, and fruits with a little of the chile soaking water. Add the roasted tomatoes, onion, and garlic. Strain and set aside. (The mixture should be very smooth.)

Next, blend all the soaked chiles, raisins, chocolate, and prunes, always using the chile soaking water. Add more water if needed. Blend until very smooth, strain, and set aside.

In a large clay pot, heat 1 cup of oil or lard. When hot, add the mixture from step 5 and fry over low heat, stirring constantly with a wooden spoon to prevent sticking.

For the turkey or chicken broth, wash the pieces well with water and a little lemon juice to remove any odor.

Bring to a boil with the roasted onion and garlic, add salt, and when it starts boiling, add the celery stalks.

Once the meat is cooked, it's ready to serve with the mole.

Note: If you won't use all the mole at once, place the pieces you plan to serve in a separate pot with a little broth (remove the garlic, onion, and celery first) and enough mole. The rest of the mole can be refrigerated for several days since it doesn't contain broth, only water.

To serve, place a piece of turkey or chicken with mole on a plate, sprinkle with a little toasted sesame seeds, and serve with white rice.

You can also use this mole for enchiladas filled with fried plantain, picadillo, or shredded chicken, for chicken chilaquiles, or simply on dinner rolls with mole and shredded chicken.