Step 1

Preheat the oven to 350 degrees F.

Step 2

Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.

Step 3

Heat the oil in a Dutch oven over medium heat.

Step 4

Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes.

Step 5

Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.

Step 6

Place the mole into a blender and puree until smooth, about 1 minute (I used an immersion blender right in the Dutch oven).

Step 7

Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper.

Step 8

Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.

Step 9

Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.

Step 10

Preheat the oven to 375 degrees F.

Step 11

Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot).

Step 12

Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching.

Step 13

Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.

Step 14

Heat the refried beans in the microwave until warm.NOTE: I don’t like canned refried beans, so I empty a can of organic black (or pinto) beans with the liquid into a skillet on medium high. Cook, until the liquid has reduced and mash. Season to your liking and serve.

Step 15

Spread the beans on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole.

Step 16

Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce.

Step 17

Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges.

Step 18

Serve with plenty of napkins