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1
Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely.
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2
Remove from pan.
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3
Put almonds in pan and toast them to a golden brown.
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4
Don't cheat on these steps, the golden brown color imparts a lot of flavor.
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5
Remove from pan.
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6
Put the chili in the pan and heat until it is softened well.
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7
Remove from pan.
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8
In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.
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9
Rinse the chicken, pat dry, and place on top of the mix.
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10
Pour in tomatoes.
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11
Pour in 2 cups water.
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12
Mix tomato paste and tequila, pour over the chicken.
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13
Cover and cook at 325 for 2 hours.
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14
Check every 20 minutes to make sure there is still liquid in the pot.
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15
When chicken is tender, remove it to a plate.
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16
Remove cinnamon stick and the stem of the chile.
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17
Put the rest of the mix in a food processor and chop it up until it is smooth.
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18
Add the chocolate and pulse it twice.
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19
Wait a few minutes for the chocolate to melt from the heat of the mix.
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20
Then whirl the mixture a few more times until well blended.
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21
Remove the skin and shred the chicken into a large serving dish.
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22
Pour the mole sauce over it.
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23
Prepare to enter heaven.
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24
Serve with corn tortillas and more tequila.
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25
Cooked chayote squash makes a nice accompaniment.
