Ingredients

The following ingredients have 4 Servings
  • 3 dried ancho chiles
  • 28 oz whole roasted tomatoes
  • 1 medium onion (roughly chopped)
  • 1/2 cup sliced almonds (toasted)
  • 1 tbsp sesame seeds (toasted)
  • 1/2 cup dark baking chocolate
  • 1/4 cup raisins
  • 1 1/2 cups chicken stock
  • 2 chipotle chiles in adobo sauce
  • 1 tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp Mexican oregano
  • 3 garlic cloves
  • 2 lbs chicken thighs (bone-in, skinned (See Note 1))
  • 1/2 tsp salt
  • 16 6-in. corn tortillas
  • 1/4 cup Cotija cheese (crumbled)
  • 1/4 cup cilantro leaves (chopped)
  • 2 limes (cut into wedges)

Instruction

  • In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
  • In a small sauté pan toast the almonds and sesame seeds for 3 minutes. Set aside.
  • In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.
  • Season chicken with salt and place inside Instant Pot. Pour in mole sauce mixture. Cover, seal vent and hit Manual setting, High Pressure, 25 minutes.
  • Open vent and allow steam to release. Remove chicken and place on a cutting board to remove bones. If sauce is thin, cook on Sauté to reduce and thicken while you shred chicken.
  • Shred chicken into large pieces then return to Instant Pot and mole sauce. Reserve 2 cups of the mole sauce for another use.
  • Toast and slightly char corn tortillas on both sides over medium-high directly on burner or toast on both sides in a small skillet over medium heat. 
  • Top tortillas with chicken mole sauce, cheese, and cilantro. Serve with lime wedges.