Slow cooker chicken mole tacos recipe

Ingredients

• 2 dried ancho chiles
• 1 (28-oz.) can unsalted whole tomatoes
• 1 cup chopped yellow onion
• ½ cup toasted sliced almonds
• 3 oz semisweet baking chocolate, finely chopped (about ½ cup)
• ¼ cup raisins
• ¼ cup unsalted chicken stock
• 1 Tbsp ground cumin
• 1 Tbsp canned adobo sauce
• 1 tsp ground cinnamon
• 2 chipotle chiles, canned in adobo sauce
• 3 garlic cloves, smashed
• 2 lb bone-in chicken thighs, skinned
• 1 tsp kosher salt
• 16 (6-in) corn tortillas
• 1 oz Cotija cheese, crumbled (about ¼ cup)
• ¼ cup fresh cilantro leaves
• 2 limes, cut into wedges

1. 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.
2. 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.
3. 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.