First up, let me note that I cannot make a true Mole any more than, to quote Neal Stephenson, you can translate the word ‘f**kface’ into Japanese. This disc is an approximation of the earthy, rich, chocolate-nut flavors of traditional and true Mexican Mole, but that shouldn’t be construed as a claim that I know what I’m doing. It’s not a true mole, but, seriously, it’s delicious.

This recipe is adapted from Cook’s Illustrated — of course — and in a quantity where you can make 2 9x13 trays of chicken to make taco meat for a bunch — so the cooking time is extra long to facilitate the chicken breaking up and being extra fork-tender. It’s crazy tasty, and the longer it sits in the sauce in the fridge, the better.

CHICKEN MOLE

2 Tbsp Ground Ancho Chili

1/2 Tsp Ground Chipotle Chili

6 Tbsp vegetable Oil

2 medium onions, minced

1 Tsp cinnamon

1/4 Tsp cloves

4 Oz bittersweet chocolate, coarsely chopped (Note; I doubled this again after doubling everything; I’m very, very glad I did.)

4 tsp garlic, minced

4 C low-sodium chicken broth

2 14.5 Oz cans diced tomatoes, drained

1/2 C Raisins

4 Tbsp sesame Seeds

1/2 C slivered almonds

1/2 C almond butter

7 Pounds chicken thighs

Preheat oven to 400. Add oil to very large high-sided skillet or deep, thick-bottomed pot. Cook onion until soft, 5-7 mins. Add chili, cinnamon, cloves, chocolate, cook on low for 2 mins, until melted. add garlic and cook 30 seconds. Add broth, tomatoes, raisins, sesame seeds, almonds, almond butter. Cook until thickened, 10 mins.

Use blender/food processor to blend; I used an immersion blender, carefully, in 3 batches. Pour /14 of sauce into 2 9*13 pyrex dishes. Add chicken. Cover with sauce. Place in oven. at 1 hr mark, exchange top for bottom and turn chicken in sauce. after 2 hours remove, cool, store. Reheat to serve as tacos and diced cilantro.