Red Mole Chicken Thighs from Scratch

Ingredients

• 2½ lb bone-in Chicken Thighs
• 4 dried ancho chiles, stemmed and seeded
• 4 dried guajillo chiles, stemmed and seeded
• 2 tbsp sesame seeds, plus more to garnish
• ¼ cup almonds
• 3 tbsp raisins
• 1 corn tortilla, torn
• ½ white onion, quartered
• 4 cloves garlic
• 3 roma tomatoes
• 1 oz Mexican chocolate (or dark chocolate plus a pinch of cinnamon)
• ½ tsp each cinnamon, cumin, and coriander
• 4 cups chicken stock
• 3 tbsp lard or neutral oil
• Salt

Method

1. Toast the chiles in a dry pan until pliable and fragrant, about 30 seconds per side, then soak in hot water 15 minutes. In the same pan, separately toast the sesame seeds, almonds, and torn tortilla until golden.
2. Char the tomatoes, onion, and garlic under a broiler until blackened in spots — that char is a flavor layer, not a flaw.
3. Blend the drained chiles, toasted things, charred vegetables, raisins, spices, and 2 cups of stock until utterly smooth, working in batches. Strain; a grainy mole is an unfinished mole.
4. Fry the purée in the lard over medium heat, stirring constantly as it sputters and darkens, 10 minutes. Add the chocolate and remaining stock and simmer low, stirring now and then, 25–30 minutes, until thick enough to nap a spoon and glossy as satin. Season assertively.
5. Meanwhile, poach the Chicken Thighs in salted water until it reaches 165°F (74°C). Nestle it in the mole for the final 10 minutes, then serve showered with sesame seeds, with rice and warm tortillas.