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1
For the chicken mole: Preheat the oven to 350 degrees F.
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2
Remove the stems and seeds from the ancho chiles and bake for 5 minutes.
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3
When cool, roughly chop and set aside.
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4
Heat the oil in a Dutch oven over medium heat.
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5
Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes.
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6
Add the reserved ancho chiles and minced chipotle.
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7
Cook until fragrant, about 3 minutes.
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8
Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes.
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9
Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds.
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10
Gently simmer for about 20 minutes, stirring frequently.
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11
Place the mole into a blender and puree until smooth, about 1 minute.
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12
Adjust the seasoning if necessary.
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13
Add the mole back to the Dutch oven.
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14
Sprinkle the chicken on all sides with salt and pepper.
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15
Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes.
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16
Set aside off the heat and let rest.
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17
Using your hands, remove the skin and meat from the bones and discard.
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18
Shred the chicken into smaller chunks and place back into the mole to keep warm.
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19
Season if necessary.
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20
For the sandwich build: Heat the refried beans in the microwave until warm.
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21
Spread on the bottom of the bolillo rolls.
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22
Place the chicken on top of the beans with a little extra mole.
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23
Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce.
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24
Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa.
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25
Close, cut sharply on the bias and serve with fresh lime wedges.
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26
Two hands, bite hard.
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27
Preheat the oven to 375 degrees F.
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28
Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet.
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29
Bake until the tomatillos and onions are soft, 15 to 20 minutes.
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30
If necessary, remove the garlic sooner to avoid scorching.
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31
Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot).
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32
Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth.
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33
Adjust the seasoning if necessary and transfer to a bowl.
