Mole Poblano with Chicken and Sesame Seeds

Ingredients

• 3 lbs Chicken pieces (bone-in, skin-on)
• 1 Onion
• 4 cloves Garlic
• 4 Dried ancho chiles
• 4 Dried guajillo chiles
• 2 lbs Tomatoes
• 1/2 Plantain
• 1/4 cup Raisins
• 1/4 cup Almonds
• 2 tbsp Sesame seeds
• 2 oz Mexican chocolate
• 1 Cinnamon stick
• 1 tsp Cumin
• 1/4 tsp Cloves
• 4 cups Chicken broth
• 2 tbsp Olive oil
• 12 Corn tortillas

Instructions

1. 1Boil chicken until cooked through. Reserve 4 cups of broth. Shred the chicken and set aside.
2. 2Remove seeds and veins from dried chiles. Toast lightly in a dry skillet.
3. 3Soak chiles in hot water for 30 minutes to soften.
4. 4Roast tomatoes, onion, and garlic in the oven until softened.
5. 5In a blender, combine soaked chiles, roasted tomatoes, onion, garlic, plantain, raisins, almonds, sesame seeds, Mexican chocolate, cinnamon, cumin, and cloves.
6. 6Blend until smooth. Add chicken broth as needed to reach desired consistency.
7. 7Heat olive oil in a large pot. Pour in mole sauce and simmer for 1 hour, stirring occasionally.
8. 8Add shredded chicken to the mole sauce and simmer for another 15 minutes.
9. 9Serve with warm tortillas, garnished with sesame seeds.

Substitutions

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