• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.
• Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 10 to 12 minutes. Return the chiles into the saucepan, add the crushed canned tomato, rinse the can with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.
• Bring to a boil and immediately reduce heat to low, stirring and constantly scraping the bottom of the pan.
• Using an immersion or standard blender, process the mixture in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
• Add the disassembled or shredded turkey and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 to 45 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.
• Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves along with the turkey and set aside until the turkey is cool enough to handle. Shred into bite-size pieces using your hands or two forks, discard the bones, return the meat to the pot and stir to combine.

To Assemble the Pan con Pavo:

• On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F
• Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
• Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. The other side spread mustard, top each bread with shredded cabbage or two pieces of lettuces, cucumber slices, a couple of onions, and radish slices.
• Mound the shredded chicken into each bun, scoop a small spoonful of sauce onto each sandwich, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho! 😋🍻