Slow Cooker Chicken Mole Tacos

2 dried ancho chiles

1 can unsalted whole tomatoes

1 yellow onion, chopped

½ cup sliced almonds, toasted

3 oz semisweet baking chocolate, finely chopped

¼ cup raisins

¼ cup unsalted chicken stock

1 tbsp ground cumin

1 tbsp canned adobo sauce

1 tsp ground cinnamon

2 chipotle chiles, canned in adobo sauce

3 cloves garlic, smashed

2 lbs bone-in chicken thighs, skinned

1 tsp kosher salt

16 flour tortillas

Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.

Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.

Sprinkle chicken with salt; place in a 6-quart slow cooker.

Add tomato mixture. Cover and cook on low for eight 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.

Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).

Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.

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Slow Cooker Chicken Mole Tacos