This beautifully complex dish is traditionally a labor of love, with a long list of ingredients that need to be toasted, ground, and slow simmered with frequent stirring. We’ve streamlined the dish and made it almost entirely hands off by using a blender to bring the components together and a slow cooker to do the simmering. The recipe yields about 2 cups additional mole sauce; use this for enchiladas, as a topper for pork chops, or as a phenomenal stir-in for chili.
Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds. Process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles, and garlic in a food processor until smooth.
Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8 hours. Place chicken on a cutting board; remove bones. Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.
Working with 1 tortilla at a time, heat tortillas over medium-high directly on burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, and cilantro. Serve with lime wedges.
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