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1
For the MOLE: Pull the stems off the chiles and shake out the seeds.
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2
Set the seeds aside.
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3
Wipe off the chiles with a damp paper towel.
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4
Heat 1 tablespoon of the oil in a heavy skillet.
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5
Working in batches, add the chiles and fry until toasty but not dark brown.
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6
If they get too dark, they become bitter so watch carefully.
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7
Add more oil as needed.
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8
As chiles are done, transfer them to a bowl.
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9
Add a little oil to the chile-toasting pan and toast the bread slices in it.
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10
(You could also brush the slices with oil and toast them in a 350 degrees oven for 12 to 15 minutes.) Using the same pan, toast 1/4 cup reserved chile seeds until brown but not burned.
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11
Remove from pan and set aside.
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12
Add the sesame seeds to the pan and toast until browned.
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13
If more oil is needed, add it by the teaspoonful.
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14
Remove the seeds from the pan and set aside.
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15
Cut the tomatoes and onions in half and rub with olive oil.
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16
Place on a baking sheet and broil for about 10 to 12 minutes, turning them once, until slightly charred (this gives the mole even more flavour).
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17
Put half of the chiles, bread, tomatoes, onion, garlic and 1 cup broth in a blender and puree.
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18
Transfer to a large pot.
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19
Repeat with the remaining chiles, bread, tomatoes, onion and garlic.
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20
Add 1 cup broth; puree.
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21
Put half of the peppercorns, cloves, chile seeds and sesame seeds in a spice grinder and grind to a powder.
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22
Add to the pot.
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23
Repeat.
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24
Add the chocolate to the pot along with the salt and remaining chicken stock.
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25
Simmer over low heat for 45 minutes.
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26
Remove from heat and let cool for 30 minutes, then strain.
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27
Tear the poultry into bite-size pieces (discard bone, skin and fat) and heat in the mole sauce just until warm.
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28
Serve with rice or Tostada Mix.
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29
TOSTADA Mix: Toss the cabbage, radishes and cilantro in a large bowl.
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30
Whisk together the garlic, salt, lemon juice, vinegar, brown sugar, cumin, red pepper flakes and olive oil until emulsified.
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31
Add half of the dressing to the slaw and toss.
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32
Taste, and add more dressing if desired.
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33
To serve tostaditas or tostadas: Place a couple of heaping tablespoons of chicken (or turkey or duck) mole on a crisped tortilla and top with slaw.
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34
Garnish with a sprinkling of feta cheese.
