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Chicken Mole
Ingredients
- 8 cups water
- 2 tablespoons kosher salt, divided
- 4 bone-in, skin-on chicken quarters (about 3 1/4 pounds)
- 3 ¾ cups vegetable oil, divided
- 12 garlic cloves, divided
- 4 ½ cups diced plum tomatoes
- 3 ½ cups diced yellow onion
- 8 dried guajillo chiles (1 3/4 ounces), stemmed
- 6 dried chiles de árbol (1/8 ounces), stemmed
- 4 dried ancho chiles (2 1/2 ounces), stemmed
- 3 dried pasilla negro chiles (3/4 ounce), stemmed
- 2 dried mulato chiles (1 ounces), stemmed
- ½ cup sesame seeds, plus more for garnish
- ½ cup pepitas
- 3 6-inch corn tortillas, plus more for serving
- 1 (3 1/2-ounce) bolillo or demi baguette, torn into pieces (about 5 1/2 cups)
- 1 (about 3-ounce) Mexican chocolate disk (such as Dandelion or Ibarra)
- Cooked long-grain white rice, for serving
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