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1
To prepare the mole, cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside along with the serrano and jalapeno chiles.
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2
Fill a large bowl with ice water and have ready.
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3
Bring a large pot of salted water to a boil over high heat.
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4
Drop in the husked tomatillos and boil 5 minutes.
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5
Remove from the heat.
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6
With a slotted spoon, transfer the tomatillos to the ice-water bath; let cool.
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7
In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat and saute the diced onion just until translucent, 3 to 5 minutes.
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8
Decrease the heat to medium-low.
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9
Add the stock, prepared poblano chiles, serrano chiles, jalapeno chiles, garlic, salt, sugar, and coriander and cook, stirring occasionally, until the mixture is slightly thickened and coats a wooden spoon, about 20 minutes.
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10
Stir in the shredded lettuce, hoja santa, cilantro, and parsley, and cook 5 more minutes.
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11
Puree the mixture in a blender and pass it through a medium-mesh sieve.
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12
Refry the sauce: In a large, heavy nonstick skillet, heat the remaining 1 tablespoon of oil over high heat until almost smoking.
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13
Add the sauce, remove from the heat, and stir to blend.
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14
Add the ground pumpkin seeds to thicken the sauce.
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15
If the sauce is too thick and becoming pasty, stir in a little hot water to thin it out.
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16
Keep warm.
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17
To prepare the filling, in a large saucepot, add all the ingredients except the chicken breasts.
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18
Cook over medium-low heat until the flavors blend, about 30 minutes.
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19
Decrease the heat to low, add the chicken breasts, and gently simmer until the chicken is thoroughly cooked, about 25 minutes.
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20
Its important to let the chicken cool in the liquid to keep it more moist.
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21
When cool enough to handle, shred the cooled chicken with your hands into a bowl.
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22
In a saucepan, add 3 cups of the mole verde and the shredded chicken and reheat over medium-low heat.
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23
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
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24
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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25
Divide the filling equally between the tortillas and top with salsa.
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26
Grab, fold, and eat right away.
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27
Or build your own taco: lay a tortilla, open face, in one hand.
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28
Spoon on some filling, top with salsa, fold, and eat right away.
