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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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