Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos 3 dried ancho chiles 28 oz can whole roasted tomatoes 1 medium onion roughly chopped 1/2 cup sliced almonds toasted 1 tbsp sesame seeds toasted 1/2 cup dark baking chocolate 1/4 cup raisins 1/4 cup chicken stock 2 chipotle chiles in adobo sauce 1 tbsp ground cumin 1 tsp cinnamon 1 tsp Mexican oregano 3 garlic cloves 2 lbs chicken thighs bone-in, skinned (See Note 1) 1/2 tsp kosher salt 16 6-in. corn tortillas 1/4 cup Cotija cheese crumbled 1/4 cup cilantro leaves chopped 2 limes cut into wedges In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds. In a small saute pan toast the almonds and sesame seeds for 3 minutes. Set aside. In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth. Season chicken with salt and place in a 6-quart slow cooker. Add mole sauce mixture. Cover and cook on low 8 hours or High for 4 hours. Place chicken on a cutting board and remove bones. Reserve 2 cups of the mole sauce for another use. Shred chicken into large pieces and return to slow cooker. Toast and slightly char corn tortillas over medium-high directly on burner. Top tortillas with chicken mole mixture, cheese, and cilantro. Serve with lime wedges. Notes 1. Feel free to use boneless chicken thighs, but bone-in has so much more flavor.