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*NOTE: the chilies need to be toasted, seeds, deveined and rinsed. Toasting Dried Chilies: Heat an ungreased heavy skillet (I use cast iron) over medium heat. Place the chilies on the grill in single layer. Cook the chilies 1 to 3 minutes until the color changes slightly (do not burn) and the chilies become fragrant but not harsh smelling. As they toast, press down on them with a spatula, and turn the chilies occasionally. Set aside to cool. When the chilies are cool enough to handle but still pliable, cut each chile open lengthwise with scissors. Carefully remove the seeds and the veins (membrane). Place the prepared dried chilies in a medium bowl and cover with the boiling water. Let stand 1 hour. Toast the sesame seeds in a dry, clean skillet over medium heat. Toast about 2 minutes, stirring constantly. Remove seeds from heat. Combine the whole clove, cinnamon stick, coriander seeds and anise seeds in the same skillet and toast on medium heat about 1 minute. The spices will start to change color and become fragrant. Do not burn. Remove from skillet. Heat the vegetable oil in a 12-inch skillet over medium heat until hot. Add the almonds. Cook and stir about 2-3 minutes until brown. Do not burn. Remove the nuts with a slotted spoon to a paper towel and drain. Next add the raisins to the same skillet. Cook and stir 30 seconds or until puffed up. Remove with slotted spoon. Sprinkle the turkey pieces with salt. Cook the poultry in the same skillet over medium heat for about 10 minutes or until browned, turning once. Remove to plate. Remove all but 2 tablespoons of the oil from the skillet. In a blender place the raisins, processing until finely ground. Coarsely chop the almonds and add to blender. Process until finely ground. Add the onion, garlic and process until finely ground. In an electric spice grinder process 2 tablespoons of the sesame seeds in on/off pulses. Add the sesame seeds to the blender. Process the clove mixture in the electric spice grinder to a fine
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mole paste — dissolve in broth for complex Oaxacan mole
Oaxacan red mole paste — milder than negro, ancho-based, sweet
Mole poblano paste — chocolate-chili sauce, chicken, enchiladas