1) Tear the ancho, Anaheim, and chipotle chillies into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the sultanas and cover them with hot water. Soak until softened, about 30 minutes.
2) In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender.
3) Add the chocolate and the soaked chillies and sultanas to the blender along with some of the chilli soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 1L, the recipe uses 500ml, the extra can be frozen).
4) Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides. Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
5) Put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.
Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with coriander leaves.
Note: for the perfect white rice, use a ratio of
2:1 water to rice.