Mole De Caderas

Step 1

Stem and seed the 3 dried ancho chiles, then toast them in a dry skillet over medium heat until fragrant, about 2 minutes per side.

Step 2

Soak the toasted chiles in hot water for 10 minutes until soft. Meanwhile, roast the 2 tomatoes, 1 quartered onion, and 3 garlic cloves on a baking sheet at 400°F until charred, about 15 minutes.

Step 3

Blend the softened chiles, roasted vegetables, 2 tablespoons sesame seeds, and 1 teaspoon salt with 1 cup of the soaking water until smooth.

Step 4

Season the 6 chicken thighs with salt and pepper. Sear them in a large pot over medium-high heat until browned on both sides, about 4 minutes per side.

Step 5

Pour the mole sauce over the chicken, reduce heat to low, and simmer covered until the chicken is cooked through and tender, about 30 minutes.

Step 6

Stir in the 1/4 cup heavy cream and simmer uncovered for 5 more minutes until the sauce thickens slightly.

Step 7

Serve the chicken with extra sauce, topped with sliced red onion, a sprinkle of sesame seeds, and fresh cilantro if desired.