Grilled Turkey Tacos with Coffee Mole
  
 
 Step 3:

Please note that to be truly authentic and have the best possible results, only LARD should be used in the frying steps of this recipe. I decided my cholesterol was already bad enough thanks to the slabs of bacon from the second course, so I elected to put a Spanish spin on the preparation and use olive oil instead.

As with most great recipes, this one begins with deep frying everything. Take special care, however: dried chiles take just a few seconds of frying to reach doneness. Fry them for too long and they burn, rendering (heh lard joke) the whole dish overwhelmingly bitter and unpleasant. Be VERY attentive when doing this.

Start by heating up a fryer full of your oil of choice.

Cut the top off each chile, open them up, and remove all of the seeds. If necessary, excise the ribs of the chile as well - this will also make the finished product less spicy.
 
 Step 4:

Individually fry each chile very briefly. The flesh will lighten slightly and the whole thing will curl up.

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