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1
Toast the dried chiles one by one in a dry skillet over medium heat, pressing each briefly against the surface until fragrant and darkened at the edges — not charred. Remove, stem, and seed. Soak in just enough hot water to submerge for 20 minutes, then drain, reserving the soaking liquid.
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2
In the same dry skillet, toast the pepitoria over medium-low heat, stirring constantly. This is where the dish lives or dies: the seeds must reach a deep golden colour and release a fully nutty, popcorn-like aroma — raw, under-toasted pepitoria produces a flat, green-tasting sauce that cannot be corrected later. Remove when golden throughout. Toast the sesame seeds separately in the same manner until golden. Toast the cinnamon stick briefly until fragrant.
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3
Roast the tomatoes and tomatillos directly over a flame or under a grill, turning, until their skins are blistered and blackened in places and the flesh has softened completely. The skins will split and the juices will run.
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4
Combine the soaked chiles, toasted pepitoria, toasted sesame, cinnamon, roasted tomatoes, and tomatillos in a blender. Process to an absolutely smooth paste, adding a little of the reserved soaking liquid as needed to keep the blades moving. The paste must be uniformly smooth — graininess indicates insufficient grinding time. Continue blending until no texture remains.
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5
Heat the lard or oil in a heavy pot over medium-high heat until shimmering. Add the blended paste all at once — it will spit. Fry, stirring constantly, for 5–8 minutes until the paste darkens by a shade, pulls away slightly from the sides of the pot, and smells deeply roasted rather than raw. This step transforms the blended paste; skipping it leaves a raw flavour no amount of simmering will remedy.
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6
Add the warm stock gradually, stirring to incorporate fully. Add the turkey pieces. Simmer over low heat, partially covered, until the turkey is cooked through and the sauce has reduced to a consistency that coats the back of a spoon thickly and holds a clean line when a finger is drawn through it — not watery, not a paste.
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7
Season generously with salt. Pepián requires more salt and spice than caution suggests — taste and adjust until the flavour is fully present and the warmth of cinnamon and chile is forward. Rest overnight if time permits; the sauce deepens markedly on standing.