Slow-Simmered Red Mole–Style Chicken with Soft Tortillas

Slow-simmered chicken thighs bathe in a red chile sauce kissed with cocoa and sesame, wrapped in soft corn tortillas. The plate nods to Foam Beaten from Bitter Beans, recalling Tenochtitlan kitchens where tribute cacao was ground and frothed for the court.

Serves 4

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Ingredients

• 1.5 lbs chicken thighs
• 3 dried ancho chiles
• 2 dried guajillo chiles
• 2 tbsp unsweetened cocoa powder
• 3 tbsp sesame seeds
• 8 corn tortillas
• 1 medium onion
• 4 cloves garlic
• 3 cups chicken broth
• 1/4 tsp ground cinnamon
• 1 tsp salt

Instructions

1. 1Toast the ancho and guajillo chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes until soft.
2. 2Toast the sesame seeds until golden, then set aside.
3. 3In the same skillet sauté the sliced onion and garlic until softened.
4. 4Drain the chiles and blend them with the onion, garlic, cocoa powder, toasted sesame seeds, cinnamon, and broth until smooth.
5. 5Brown the chicken thighs in a large pot, then add the chile sauce and remaining broth.
6. 6Simmer gently for 45 minutes until the chicken is tender and the sauce has thickened, stirring occasionally.
7. 7Warm the corn tortillas and serve alongside the mole chicken.