Chicken Mole Tacos with Queso Fresco and Lime-Chipotle Yogurt

From: John Caputo, Bin 36, Chicago. Yield: 8 servings.

10 boneless, skinless chicken breasts
2 qts. chicken stock
1 yellow onion, sliced
2 cloves garlic
1 tsp. tomato paste
2 dried pasilla peppers, without stems and seeds
1 crispy tortilla
4 oz. Mexican chocolate
1 oz. sesame seeds, toasted
1 oz. pumpkin seeds, toasted
1/2 tsp. cinnamon 2 tsp. cumin powder to taste, salt

16 tortillas, warmed
6 oz. Quesco Fresco cheese
2 cups plain yogurt juice of 2 limes
1/4 chipotle pepper (canned)

Place onions, garlic, chicken and chicken stock into a large sauce pot. Bring to a boil, then turn heat down to a simmer. Simmer for 45 minutes to 1 hour, until chicken begins to fall apart. Remove chicken and cool. Add tomato paste, peppers, chocolate, tortilla, pumpkin and sesame seeds, cinnamon and cumin. Simmer for another 15 minutes to let all ingredients soften. Place the mole sauce in a blender about 2 cups at a time, and blend until completely smooth for a continuous 3 minutes. When all sauce is smooth, add it to the saucepot again and simmer to meld all the flavors. Season with salt.

Meanwhile, as chicken has cooled, pull meat apart into strings. Place chicken back in the sauce and simmer for 5 minutes to incorporate the sauce with the chicken.

For lime-chipotle yogurt: Combine yogurt, lime juice and chipotle pepper; blend in blender until completely smooth. Season with pinch of salt. Remove from blender; strain. Reserve until ready to use.

When ready to serve, heat up chicken in sauce, warm tortillas, place a bowl of cheese and a separate bowl of yogurt on table. Guests can serve themselves by placing a bit of chicken on a warm tortilla and topping it off with the cheese and yogurt.