-
1
Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves.
-
2
Add just enough water to come up to the top of the chicken pieces.
-
3
Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes.
-
4
Remove the chicken from the hot liquid to a bowl and shred the meat with forks.
-
5
Strain and reserve the stock.
-
6
Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes.
-
7
Add the anchos to a food processor bowl, reserving the cooking liquid.
-
8
Toast the almonds in a saucepot large enough in which to make the sauce.
-
9
Remove the toasted nuts to the food processor bowl.
-
10
Slice the 2 remaining onions.
-
11
Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in.
-
12
Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper.
-
13
Cover and cook to soften the onions, 10 minutes, stirring occasionally.
-
14
Add the crushed tomatoes and heat through.
-
15
Transfer to the food processor with the reconstituted anchos and almonds.
-
16
Process into a thick paste and return to the saucepot.
-
17
Add a little of the chicken stock and ancho stock to thin the sauce a bit.
-
18
It should remain thick enough to coat the back of a spoon.
-
19
Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping.
-
20
Garnish with pepitas.
