Oaxacan Mole Amarillo Chicken Tacos

Ingredients

• 1 1/4 lb boneless chicken thighs
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1/3 cup masa harina
• 12 corn tortillas
• 8 oz green beans, cut into 1-inch lengths
• 3 tbsp neutral oil
• 1 large onion, quartered
• 5 garlic cloves, unpeeled
• 4 ripe tomatoes, halved
• 1 tsp ground cumin and 1/2 tsp ground cloves
• 4 cups chicken broth
• 2 limes, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Toast the dried chilies in a dry skillet over medium heat for 30 seconds per side, pressing them flat, until they smell fragrant and turn pliable, then soak them in hot water for 20 minutes.
2. Watch them constantly while toasting. A chile left even ten seconds too long turns acrid and will make the whole mole bitter.
3. Char the tomatoes, onion, and unpeeled garlic in the same dry pan for 8 minutes, turning, until blackened in patches. Peel the garlic.
4. Blend the drained chilies with the charred vegetables, cumin, cloves, and 1 cup of the broth until completely smooth, then push it through a sieve for a silky sauce.
5. Heat the oil in a heavy pot until shimmering and pour in the purée, standing back as it spits. Fry it for 10 minutes, stirring, until it darkens and thickens.
6. Add the remaining broth and the chicken, and simmer for 20 minutes, until it reaches 165F (74C). Lift the chicken out and shred it.
7. Whisk the masa harina into 1 cup of cool water until lump-free, then stir it into the simmering mole and cook for 10 minutes, stirring, until it thickens and the raw masa taste is gone.
8. Blanch the green beans for 4 minutes, return the chicken to the mole, season it with salt and black pepper, and serve in warm tortillas with the beans, cilantro, and lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.