CHICKEN MOLE:
2 dried ancho chiles
3 tablespoons peanut oil
1 medium yellow onion, minced
Kosher salt and freshly ground black pepper
1 chipotle pepper in adobo sauce, minced
2 1/2 tablespoons semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cloves garlic, smashed
3 cups chicken stock
One 14 1/2-ounce can diced tomatoes, drained
1/4 cup almond butter
1/4 cup raisins
2 tablespoons toasted sesame seeds
4 bone-in skin-on chicken breasts (3 1/2 to 4 pounds)
One 16-ounce can refried beans (with chorizo if available)
4 fresh bolillo rolls, warmed
2 cups finely shredded napa cabbage (green cabbage) or iceberg lettuce
Pickled jalapenos
Fresh cilantro leaves
Tomatillo Salsa, recipe follows
Lime wedges, for garnish
1 pound fresh tomatillos, husk removed and rinsed well
2 cloves garlic, peeled and left whole
1 jalapeno pepper, stemmed and halved
1/2 yellow onion, cut into thirds
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro
Juice of 1 lime

TOMATILLO SALSA
1 pound fresh tomatillos, husk removed and rinsed well
2 cloves garlic, peeled and left whole
1 jalapeno pepper, stemmed and halved
1/2 yellow onion, cut into thirds
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro
Juice of 1 lime