- Ingredients FOR THE MOLE: 2 Roma Tomatoes, Halved, 1/4 Large Onion, Halved, 2 Large, Unpeeled Garlic Cloves, Olive Oil, For Drizzling, 2 Ounces Chile Negro, Seeded and Deveined, 2 Ounces Guajillo Chile, Seeded and deveined, 6-7 Cups of Vegetable Broth, 1 Stale Tortilla, 2-Inch Pie 2-Inch Piece of Bolillo (You Can Leave, Out for Gluten Free Version), 1/3 Cup Unsalted Peanuts, 1/3 Cup Pumpkin Seeds, 1/3 Cup Sesame Seeds, Plus More for Serving, 2 Tablespoons Blanched Almonds, 2 Tablespoons Raisins 1/2 Teaspoon Dried Oregano, 1/4 Teaspoon Ground Cumin, 1/4 Teaspoon Dried Thyme, 3 Whole Coriander Seeds, 3 Whole Black Peppercorns, 1 Cinnamon Stick, 2 Tomatillos, Husked and Halved, 3 Tablespoon Sugar, Plus More for Serving, Optional and 1 Disk Mexican Chocolate, Chopped

- Ingredients FOR THE TACOS: 2 Cups Shredded Chicken Breast (From A Rotisserie Chicken), Corn Tortillas, Taco Size, About 12 Avocado Oil as Needed, For Brushing on Tortillas

- Ingredients FOR THE GARNISH: Toasted Sesame seeds Mexican Crema, fresh Chopped Cilantro, thinly Sli Thinly Sliced White Onion and edible flowers for garnish (optional)

- Method:

• Preheat the oven to 400 F. Place the tomatoes, onion and garlic on a baking sheet. Drizzle lightly with olive oil and roast until the skins are black and blistered and the vegetables softened, about 55-60 minutes. Remove from the oven to cool. Once cool, peel the garlic.

- Method FOR THE MOLE:

• In a large heavy sauté pan heat ½ cup olive oil over
• Meanwhile, heat 4 cups vegetable broth. When boiling, add chiles,
• Transfer half of the cooled seed and chile mixture and 1 tomatillo
• Heat 2 tablespoons olive oil in heavy large pot. Add mole paste and cook, stirring frequently until darkened, adding more broth to desired consistency. Add sugar and chocolate. Season with plenty of salt.

- Method FOR THE TACOS:

• Preheat oven to 350. Place tortillas on large baking
• Place 2 cups of the mole in a smaller saucepan and stir in
• Working with one warm tortilla at a time, fill each tortilla with some of the mole-chicken mixture and fold in half like a taco. Transfer them all to a platter, top with mole and garnish with a drizzle with crema, toasted sesame seeds, fresh chopped cilantro and white onion slices. Scatter some edible flowers over the top and serve warm.