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Ingredients
  • 8 cups water
  • 2 tablespoons kosher salt, divided
  • 4 bone-in, skin-on chicken quarters (about 3 ¼ pounds)
  • 3 ¾ cups vegetable oil, divided
  • 12 garlic cloves, divided
  • 4 ½ cups diced plum tomatoes
  • 3 ½ cups diced yellow onion
  • 8 dried guajillo chiles (1 ¾ ounces), stemmed
  • 6 dried chiles de árbol (⅛ ounce), stemmed
  • 4 dried ancho chiles (2 ½ ounces), stemmed
  • 3 dried pasilla negro chiles (¾ ounce), stemmed
  • 2 dried mulato chiles (1 ounce), stemmed
  • ½ cup sesame seeds, plus more for garnish
  • ½ cup pepitas
  • 3 ( 6-inch) corn tortillas, plus more for serving
  • 1 (3 ½-ounce) bolillo or demi baguette, torn into pieces (about 5 ½ cups)
  • 1 (about 3-ounce) Mexican chocolate disk (such as Dandelion or Ibarra)
  • Cooked long-grain white rice, for serving
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