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Tortillas rolled around chicken and bathed in a rich, complex mole sauce with sesame seeds. This protein-packed family celebration dish showcases Mexico's most iconic sauce tradition.
Lightly toast the dried ancho and pasilla chilies in a dry skillet over medium heat, pressing them flat with a spatula until fragrant (about 1 minute per side), then remove and soak in hot water for 10 minutes until softened. Drain, remove stems and seeds.
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add sliced onion and garlic, sauté until golden and soft, 4-5 minutes. Add chopped tomato and cook until mixture breaks down and deepens in color, about 6 minutes.
Add almonds and raisins to the pan, toasting for an additional 2 minutes. Stir in soaked chilies, cinnamon, black pepper, and cocoa powder. Cook together for 2 minutes to bloom the spices and meld flavors.
Transfer mixture to a blender with chicken broth and blend until completely smooth. Return sauce to saucepan, season with salt, and simmer uncovered on low heat for 20 minutes, stirring occasionally to prevent sticking. Adjust thickness with extra broth as needed.
Meanwhile, warm the tortillas in a skillet or microwave until pliable. Fill each with about 1/4 cup shredded chicken, roll up, and place seam-side down in a baking dish.
Preheat oven to 350°F. Pour the hot mole sauce generously over the filled tortillas, covering well. Bake, uncovered, for 15 minutes to heat through and meld flavors—do not overbake to avoid drying out the tortillas.
To serve, sprinkle with toasted sesame seeds and drizzle with an extra spoonful of mole sauce for shine and aroma. Serve hot and enjoy.
