Ingredients

• 2 Tbsp Oil
• 2 lb boneless, skinless Chicken pieces
• ½ cup Chopped Onion
• 1 tsp Minced Garlic
• 1 ½ tsp Chili Powder
• 1 tsp Kosher Salt
• ½ tsp Ground Cumin
• 2 Tbsp fresh Oregano
• 2 cups Chicken Broth
• Salt and Pepper to taste

• 1 oz dried Chilies such as Ancho, about 6 (28 g)
• 4 cups Boiling Water
• 2 Tbsp Oil
• ½ cup Chopped Onion
• 1 Tbsp minced Garlic, about 3 cloves
• 2 Tbsp Almonds, roughly chopped
• 2 Tbsp Organic Pumpkin Seeds
• 2 Tbsp Raisins
• 1 Tbsp Sesame Seeds
• 1 Cinnamon Stick
• 1 Bay Leaf
• ¼ tsp Whole Anise Seed
• ¼ tsp Whole Cloves
• ¼ tsp whole Coriander Seed
• ¼ tsp Dried Oregano
• ½ cup chopped Tomato, about 1 Roma
• 2 tsp Salt
• 2.5 oz Taza Chocolate Wicked Dark 95% Chocolate Bar

• 12 Corn Tortillas
• Oil for frying
• 8 oz Panela Cheese, shredded
• 8 oz Queso Fresco, crumbled
• 1 Tbsp Sesame Seeds
• ¼ cup Crema or Sour Cream
• ½ cup sliced Scallions

Instructions

1. Heat oil in a large skillet over medium-high heat. Pat chicken pieces dry and season with salt and pepper. Place chicken in hot pan and brown both sides, 7–10 minutes. Remove chicken and reserve.
2. Add onion and cook until soft, 5–7 minutes. Add garlic, chili powder, salt and cumin and cook for about 1 minute, until fragrant. Return chicken to the pan and add oregano and broth. Bring to a simmer, then cover and cook until chicken is cooked through, about 20 minutes.
3. Remove chicken to a cutting board. Increase heat in the pan and reduce until thick and syrupy, about 10 minutes.
4. While the sauce is reducing, slice chicken into strips. Add chicken back into reduced sauce and toss to coat, seasoning to taste with salt and pepper. Reserve. Preheat oven to 350°F.

1. Place dried chilies in a bowl and cover with boiling water. Let soak for 30 minutes.
2. Drain chilies, reserving water. Remove the stems from the chilies (remove seeds for a milder spice) and puree with 1 cup of reserved soaking liquid until smooth. Set aside.
3. In a large sauté pan, heat oil over medium heat. Add onion and cook until soft, about 8 minutes. Add garlic, almonds, pumpkin seeds, raisins, and sesame seeds and cook until fragrant, 3–4 minutes. Add spices and saute until fragrant, about 1 minute. Add tomato, salt, reserved chili puree, and 1 cup reserved soaking water. Let simmer on low heat for 45 minutes.
4. Add chocolate and mix until melted and fully incorporated. Remove sauce from heat, discard cinnamon stick and bay leaf, and carefully transfer sauce into a blender or food processor. Puree until smooth, then use immediately or refrigerate or freeze.

1. Heat oil ¼-inch deep in a small skillet. Working one at a time, briefly fry tortilla, about 10 seconds on each side. Dip fried tortilla in mole sauce, then fill with chicken and cheeses, roll and place in 9 x 13-inch baking dish. Repeat with remaining tortillas until baking dish is full. Pour remaining mole sauce over filled tortillas and sprinkle with sesame seeds. Bake until heated through and sauce begins to bubble, about 20 minutes.