|Sesame seeds||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Dried new mexico chile/California chile||1|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), crushed|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Chili powder||2 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Anise seeds||1⁄4 Teaspoon, crushed|
|Cinnamon stick||1 (2 Inch Long)|
|Turkey thighs||4 Pound|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate||1 Ounce, chopped|
Toast sesame seeds in a small nonstick frying pan over medium heat until golden brown (3 to 5 minutes), stirring often; remove from pan.
Add almonds to pan and toast until golden brown (5 to 8 minutes), stirring occasionally; remove from pan.
Add chile to pan and cook, turning occasionally, until chile is softened and richly fragrant (about 2 minutes); remove from pan.
In a 5-quart or larger electric slow cooker, combine onion, garlic, raisins, chili powder, coriander, cloves, anise seeds, cinnamon stick, chile, almonds, and sesame seeds.
Rinse turkey, pat dry, and place in cooker.
Pour in tomatoes.
Mix tomato paste and tequila; pour over turkey.
Cover and cook at low setting until turkey is so tender it pulls away from bones when prodded with a fork (8 1/2 to 10 1/2 hours).
Lift out turkey and let stand until cool enough to handle.
Skim and discard fat from cooking liquid; remove and discard cinnamon stick and stem of chile.
Pour cooking liquid into a blender or food processor and whirl until smooth; return to cooker and increase heat setting to high.
Stir in chocolate, cover, and cook, stirring once or twice, until chocolate is melted (about 5 minutes).
Remove and discard skin, bones, and fat from turkey; add meat (in large chunks) to sauce.
Cover and cook until heated through (about 10 more minutes).
Season to taste with salt.