Slow-Cooker Chicken Mole
INGREDIENTS
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1 ancho chile
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1 pasilla chile
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1/4 cup slivered almonds
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2 tablespoons raw pepitas
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3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
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1/2 cup chopped yellow onion (about 1/2 small onion)
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2 teaspoons minced garlic (1 to 2 cloves)
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1 tablespoon toasted sesame seeds
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One 14.5-ounce can stewed tomatoes
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1/4 cup golden raisins
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1/4 cup apple cider vinegar
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2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground coriander
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1/4 teaspoon ground cumin
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1/8 teaspoon ground cloves
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Kosher salt
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1 1/2 pounds bone-in, skinless chicken breasts
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1 1/4 pounds bone-in, skinless whole chicken legs
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1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch
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1/4 cup fresh cilantro leaves
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2 tablespoons fresh lime juice (1 to 2 limes)
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10 white corn tortillas
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2 limes, cut into wedges
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1 tablespoon toasted sesame seeds
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