Turkey in Relleno Negro

Place the Turkey breast in a large pot with 2000 grams of Water and 5 grams of Salt. Bring to a boil, then reduce heat and simmer until the Turkey breast is tender, about 45-60 minutes. Remove the Turkey breast, shred or cut into large pieces, and set aside. Reserve 1000 grams of the turkey broth.

Carefully char the Dried Mulato chiles, Dried Ancho chiles, Dried Pasilla chiles, and Dried Chipotle chiles on a comal or dry skillet over medium heat until fragrant and slightly puffed, about 30 seconds per side. Be careful not to burn them, as this will make them bitter. Remove stems and seeds.

Place the charred chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.