Oaxacan Mole Negro with Roasted Chicken

Toast the dried chiles in a dry skillet over medium heat, pressing them flat for about 30 seconds per side until fragrant and slightly darkened — do not let them burn or the sauce will be bitter. Transfer to a bowl, cover with hot water, and soak for 20 minutes.

In the same dry skillet, blacken the corn tortillas on both sides until completely charred and crispy. Set aside. Toast the almonds and sesame seeds until golden, about 3 minutes, and set aside.

Dry-roast the unpeeled garlic, onion quarters, and tomatoes in the skillet, turning occasionally, until blistered and softened on all sides, about 10 minutes. Peel the garlic.

Toast the cloves, cinnamon stick, and oregano in the skillet for 1 minute until aromatic.

Working in batches, blend the soaked drained chiles, charred tortillas, toasted nuts and seeds, raisins, roasted garlic, onion, tomatoes, whole spices, oregano, chocolate, and 2 cups of the chicken broth until very smooth. Strain through a medium-mesh sieve, pressing with a spoon.

Heat the lard in a large, heavy pot (Dutch oven) over medium-high heat. Carefully pour in the mole sauce — it will sputter. Stir constantly for 5 minutes as it darkens and thickens.

Add the remaining cup of broth and bring to a gentle simmer. Season the chicken pieces generously with salt and nestle them into the sauce.

Cover and simmer over low heat for 60-70 minutes, stirring occasionally and turning the chicken halfway through, until the meat is fall-off-the-bone tender and the sauce has thickened to coat a spoon.

Serve the chicken draped in mole negro, sprinkled with sesame seeds, alongside Mexican rice and warm tortillas.