Ingredients

The following ingredients have 8 Servings
  • 3 dried ancho chiles
  • 28 oz can 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
  • 1/4 cup 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 kosher 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 saute 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 in a 6-quart slow cooker. Add mole sauce mixture. Cover and cook on low 8 hours or High for 4 hours.
  • Place chicken on a cutting board and remove bones. Reserve 2 cups of the mole sauce for another use. Shred chicken into large pieces and return to slow cooker.
  • Toast and slightly char corn tortillas over medium-high directly on burner. Top tortillas with chicken mole mixture, cheese, and cilantro. Serve with lime wedges.