Place the chiles on a baking sheet and toast in the oven until they are fragrant, about 15 minutes, being careful not to let them burn. Remove, cool and remove the stems and seeds.
Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon and coriander in a blender or food processor. Puree the mixture, small amounts at a time, until smooth.
Heat the oil in a skillet over a medium heat, and saute the chile sauce for 10 minutes, stirring frequently. Add the chicken broth, chocolate and salt and cook over a low heat for 30 minutes, stirring occassionally, until the sauce has thickened.
To serve, pour the sauce over the turkey or enchiladas, and garnish with the sesame seeds.