Servings: 8 The recipe yields about 2 cups additional mole sauce

2 dried ancho chiles or 1-2 T ancho chili powder 2 dried ancho chiles or 1 to 2 T ancho chili powder
1 (28-oz.) can unsalted whole tomatoes 1 (28-oz.) can unsalted whole tomatoes
1 cup chopped yellow onion 1 cup chopped yellow onion
1/2 cup toasted sliced almonds ½ cup toasted sliced almonds
3 ounces semisweet baking chocolate, finely chopped (about 1/2 cup). Can use chips. 3 ounces semisweet baking chocolate, finely chopped (about ½ cup). Can use chips.
1/4 cup raisins ¼ cup raisins
1/4 cup unsalted chicken stock ¼ cup unsalted chicken stock
1 tablespoon ground cumin 1 tablespoon ground cumin
1 tablespoon canned adobo sauce 1 tablespoon canned adobo sauce
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
2 chipotle chiles, canned in adobo sauce 2 chipotle chiles, canned in adobo sauce
3 garlic cloves, smashed 3 garlic cloves, smashed
2-3 pounds chicken thighs, skinned 2 to 3 pounds chicken thighs, skinned
1 teaspoon kosher salt 1 teaspoon kosher salt
16 (6-in.) corn tortillas 16 (6-in.) corn tortillas
1 ounce Cotija cheese, crumbled (about 1/4 cup) 1 ounce Cotija cheese, crumbled (about ¼ cup)
1/4 cup fresh cilantro leaves ¼ cup fresh cilantro leaves
2 limes, cut into wedges 2 limes, cut into wedges

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.
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.
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.

Can add more thighs if needed.  There's plenty of sauce. Serve with some cabbage salad:  Can add more thighs if needed.  There's plenty of sauce. Serve with some cabbage salad:
5 cups (or one 10-ounce bag) shredded red cabbage  5 cups (or one 10-ounce bag) shredded red cabbage
1-2 tablespoons minced red onion  1 to 2 tablespoons minced red onion
1/2 cup fresh chopped cilantro  ½ cup fresh chopped cilantro
3 tablespoons cider vinegar  3 tablespoons cider vinegar
1-1/2 teaspoons vegetable oil  1-½ teaspoons vegetable oil
1/2 teaspoon salt  ½ teaspoon salt