In cast iron dutch oven, fry the arbol roasted pepper in spray of olive oil, add the timut pepper or the substitute, a mixture of black peppercorns, coriander seeds and lemon zest, till foaming, add deboned turkey breast cut in four pieces, dusted with masa flour, fry till golden brown on all sides, fat melted, skin crisp, about 10 minutes on each side. Set aside.

Make the chocolate sauce, 20 minutes. Fry onion, sweet pepper and plantain bananas cut in slices in turkey drippings till onions are golden. Then, add broth, crushed almonds, raisins, tomatoes, tomatillos, cinnamon, cumin, allspice. Bring to boil, stir and mash, taste, adjust flavors to your personal taste if you like more spices. Then stir in cacao powder a teaspoon at a time till you like the color and the taste.

Add turkey breast to sauce in dutch oven, lid on, simmer 50 minutes. Serve extra chocolate sauce on the side of sliced turkey breast portions as a dip with freshly chopped leaves of herb. When cold, makes the best turkey sandwiches.