Oaxacan Black Mole Chicken with Handmade Corn Tortillas

Ingredients

• 3 pounds chicken thighs, bone-in, skin-on
• 1 cup vegetable oil
• 1 cup chicken broth, low sodium

• 6 pieces dried ancho chiles, stemmed, seeded
• 4 pieces dried guajillo chiles, stemmed, seeded
• 1 cup almonds, blanched
• 1 cup sesame seeds, toasted
• 2 ounces Mexican chocolate, chopped
• 1 tablespoon cinnamon, ground
• 3 cloves garlic, minced
• 2 tablespoons sugar
• 1 teaspoon salt

• 2 cups masa harina
• 1 teaspoon salt
• 1 cups warm water

Method

1. 01
   Preheat oven to 350°F (175°C). Season the chicken thighs with salt and pepper.
2. 02
   Heat vegetable oil in a large pot over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3. 03
   In the same pot, toast the ancho and guajillo chiles until fragrant. Soak them in hot water for 20 minutes until softened.
4. 04
   Blend the soaked chiles with almonds, sesame seeds, chocolate, cinnamon, garlic, sugar, and salt, adding chicken broth to achieve a smooth consistency.
5. 05
   Return the chicken to the pot and pour the blended mole sauce over it. Cover and bake in the oven for 2 hours until the chicken is tender.
6. 06
   For the tortillas, mix masa harina with salt and warm water to form a dough. Divide into 12 balls and flatten using a tortilla press.
7. 07
   Cook the tortillas on a hot griddle for 1-2 minutes on each side until golden and puffed.
8. 08
   Serve the chicken with mole sauce over warm corn tortillas, garnished with additional sesame seeds if desired.