Mole Sauce - Mole Chicken and Corn Tostada

Ingredients for Mole: 

5 medium tomatillos, husked and rinsed
1/2 cup sesame seeds
1 cup vegetable oil or lard
12 medium dried mulato chiles
10 medium dried pasilla chiles
6 medium dried ancho chiles
8 garlic cloves, peeled
1 cup natural almonds
1 cup of raisins
1 tsp canela cinnamon
1/2 tsp black pepper
1/2 tsp anise
1/2 tsp cloves
2 slices of toasted white bread
2 ounces of mexican chocolate, chopped
3 quarts chicken broth
salt
1/3 cup sugar (if needed)

Ingredients for chicken: 

2.5 pounds of boneless skinless chicken thighs
salt
pepper
smoked paprika
oil

Ingredients for corn: 

2 ears of corn, husked
1 shallot, finely diced
1 chipotle in adobo plus a tsp of adobo sauce, minced
1/2 lime, juiced
2 garlic cloves, diced
2 oz tequila
2 oz water
1 TBSP mexican chocolate, chopped
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp paprika
1/4 tsp ancho
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp Butter

Optional garnish: 

Full leaf cilantro

Queso Fresco

Pickled Jalepenos

Crispy Tostadas for serving 

Directions: 

1. Roast the tomatillos under the broiler for about 5 minutes per side or until charred and soft. Put tomatillos and all juices in a large bowl. 

2. Toast the sesame seeds in a large, dry cast iron over medium heat. About 5 minutes turning often until fragrant and just colored. Remove from pan to a bowl and reserve. 

3. Seed ad stem the peppers and cut into strips or flat pieces. Turn on the exhaust fan and open a window.  Heat the oil/large in a deep pot to medium high. 

4. Fry a few peppers at a time - about 30 seconds total. Remove with a spider into a large pot or bowl. Repeat until all peppers are "fried".  When you add them to the oil they should immediately puff up kind of like dough. They change colors a bit and you know they are done - pull them out.  You don't want a dark "fried" color. 

5. Cover the chiles with water and let hydrate for 30 minutes, stirring occasionally. 

6. To that same pot, fry the garlic and almonds - about 5 minutes. Remove with a spider into the bowl with the tomatillos

7. Fry the raisins about 30-45 seconds or until puffed up. Remove with a spider to the bowl with tomatillos/almonds and garlic. 

8. To that bowl with tomatillos, add the cinnamon, pepper, anise, cloves, bread, chocolate, 2 cups of water. 

9. Back to the chiles. Taste the liquid the chiles are sitting in. If it's bitter, you want to discard it. Just use plain water. If it tastes ok, use 6 cups of that liquid and discard the rest. You may have to work in batches but you want to blend the 6 cups with all the chiles until smooth. 

10. Press through a fine mesh strainer. Discard whatever doesn't go through the strainer. 

11. Heat up the oil again (that you fried the chiles in). When hot, add the pepper mixture to the oil. It should sizzle and boil immediately. 

12. Simmer and reduce about 30 minutes. 

13. While that is cooking, in two batches, blend the tomatillo mixture until smooth. Strain through a fine mesh strainer and discard whatever doesn't get through. 

14. When the chile liquid mixture has reduced by half, add the tomatillo mixture. Stir every few minutes and cook about 20 minutes. 

15. Add the broth and simmer on medium low for 2 hours. 

16. When you get to the 90 minute mark, season your chicken thighs with salt, pepper, smoked paprika. 

17. Heat the cast iron skillet to medium high heat. Sear the chicken 3-4 minutes per side  and toss in the mole sauce. 

18. Roast your corn in a 400 degree oven for 20 minutes. 

19. Combine the corn seasonings (except the chocolate)

20. When the corn has roasted 20 minutes, take it out, rub with butter and sprinkle seasonings. Roast for another 10 minutes. 

21. Dice your shallot, chipotle garlic. 

22. When the corn comes out of the oven, let it cool so you can touch it. With a sharp knife remove from husk. 

23. Add 2 TBSP oil to a cast iron skillet. Saute the shallot for 3-4 minutes. 

24. Add the corn and saute for 2-3 minutes. 

25. Add the garlic and lime and cook another minute

26. Add the rest of the spices, chocolate, chipotles, tequila and water. 

27. Reduce heat to medium low. Toss and let reduce. 

28. After about 45 minutes, the chicken should easily shred. Use two large forks to pull it apart in the sauce. Taste for seasoning. Add sugar or salt, if needed. 

29. To plate, set a tostada down. Top with shredded chicken, then corn, then cilantro, queso fresco and pickled jalepeno. 

Enjoy!  

Today's dish was paired with a lime mint margarita! Refreshing!