Step 1

In a large pot over high heat, combine the chicken and just enough water just to cover. Add the onion, garlic, bay leaves, and salt.

Step 2

Bring to a boil, then reduce heat to maintain a simmer, and cook, occasionally skimming away any fat or foam from the top of the broth, until the meat is fully cooked through, about 45 minutes.

Step 3

Remove the chicken, reserving the cooking liquid, and let rest until cool enough to handle. Pull and shred the meat from the bones. Strain the liquid through a fine-mesh strainer and reserve. (The chicken and broth can be refrigerated for up to 2 days.)

Step 4

Preheat the oven to 350°F (180°C).

Step 5

In a large skillet over high heat, add all of the dried whole chiles and cook, turning often with tongs, until they darken and blister but do not burn, 2 to 5 minutes.

Step 6

Transfer the chiles to a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes.

Step 7

On a small rimmed baking sheet, combine the sesame seeds, almonds, peanuts, pepitas, raisins, prunes, coriander seeds, anise seeds, sliced bread, and piece of tortilla, if using, and roast, stirring occasionally and watching for burning, until the seeds and nuts are toasted, about 15 minutes. Remove and let cool.

Step 8

In the same large skillet over medium heat, warm 2 tablespoons of the oil and add the plantain slices. Fry, turning the slices occasionally and pressing down on them with a spatula, until golden brown all over, 5 to 10 minutes. Transfer the plantain slices to a small bowl.

Step 9

In the same skillet over medium heat, warm 2 tablespoons of the oil. Add the onions and garlic and season with salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Step 10

Stir in the tomatoes and tomatillos, season with salt, and bring to a boil, then reduce heat to maintain to a simmer. Cover and let cook for 15 minutes.

Step 11

Drain the chiles and place in a blender. Add the contents of the baking sheet and puree, slowly adding some of the chicken cooking liquid, as needed, until very smooth. You will likely need between 1 1/2 and 3 cups of liquid to achieve a thick, smooth sauce.

Step 12

Add the fried plantain, the onion-tomato mixture, and the chipotle, and blend until very smooth.☞ TESTER TIP: If your blender is on the smallish side, or it seems plenty full when adding the plantain and onion-tomato mixture, blend the sauce in batches or transfer to a large pot and blitz with an immersion blender until very smooth.

Step 13

In a large, deep pot over high heat, warm 3 tablespoons oil. Remove from the heat and quickly but very carefully pour in the contents of the blender all at once.

Step 14

Return the pot to high heat and let cook, stirring constantly, for 10 minutes. Add the cinnamon and about 2 cups of the reserved chicken cooking liquid and bring to a simmer.

Step 15

Cook for 15 minutes, then stir in the sugar and chocolate. Cook until the chocolate is melted, 2 to 3 minutes, then taste the mole and adjust the seasoning as needed. Let simmer for 30 minutes or until some of the oil starts rising to the top. (That is the indication that the mole is done.)

Step 16

When ready to serve, mix the chicken meat with the warm mole and cook gently until the meat is warmed through.

Step 17

Preheat a clean large skillet or griddle over medium heat; add the tortillas in batches in a single layer and cook, turning once, until heated through and softened, 3 to 4 minutes.

Step 18

Stack the tortillas on a platter, board, or clean work surface and cover with a towel to keep warm. Spoon about 1/4 cup of the chicken-mole mixture in a line down the center of each, and fold the tortillas in half or roll them into tube shapes to enclose the filling.

Step 19

Divide enchiladas between individual plates, and ladle more mole on top to cover. Garnish with sesame seeds, queso fresco, and white onion.