1 (4-5 lb.) turkey breast
1 tsp. salt
About 10 c. water
2 tbsp. cooking oil
2 med. tomatoes, peeled, seeded & chopped
1/2 c. chopped onion
4 oz. chopped green chili pepper, drained & rinsed
1/2 c. blanched almonds
1/3 c. raisins
1 (6") corn tortilla, cut up
2 tbsp. sesame seed
1 clove garlic, minced
1/2 tsp. crushed red pepper
1/4 tsp. cloves
1/4 tsp. ground coriander seed
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground aniseed
1/2 oz. unsweetened chocolate, melted
2 tbsp., about, toasted sesame seeds

In a large Dutch oven combine 1 teaspoon salt, the water and turkey breast (be sure the water covers the turkey). Bring to a boil, then simmer until meat is tender, about 1 1/2 hours. Drain reserving 1 1/2 cups broth. Pat turkey dry with paper towels; then brown turkey in hot oil. Drain off oil.

In a blender, prepare "mole" sauce by combining the reserved broth, tomatoes, onion, chili peppers, almonds, raisins, tortillas, sesame seed, garlic, red pepper, 1/4 teaspoon salt, cloves, cinnamon, aniseed, coriander seed and pepper.

Blend until nearly smooth. Stir in melted chocolate. Pour sauce over turkey breast in Dutch oven and cover, simmering for 20 minutes. To serve, slice turkey and spoon sauce over sprinkle with toasted sesame seeds.