Chirmole

Place turkey thighs with bone, 100g white onion, 20g garlic cloves, and 15g salt in a large pot. Cover with 3 liters of water. Bring to a boil, then reduce heat and simmer for 60 minutes, or until turkey thighs with bone are tender.

Remove turkey thighs with bone from the broth. Once cool enough to handle, debone and shred the turkey meat. Set aside the shredded turkey meat and strain the turkey broth, reserving both.

Heat a comal or heavy skillet over medium-high heat. Toast ancho chiles, pasilla chiles, mulato chiles, and arbol chiles until fragrant and slightly charred, about 1-2 minutes per side. Be careful not to burn them. Remove stems and seeds from the toasted chiles.