Chicken Mole Torta

Name: Chicken Mole Torta
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: Mexican
Ingredients: 2 dried ancho chiles; 3 tablespoons peanut oil; 1 medium yellow onion, minced; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 chipotle pepper in adobo sauce, minced; 2 1/2 tablespoons semisweet chocolate, chopped; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 2 cloves garlic, smashed; 3 cups chicken stock; One 14 1/2-ounce can diced tomatoes, drained; 1/4 cup almond butter; 1/4 cup raisins; 2 tablespoons toasted sesame seeds; 4 bone-in skin-on chicken breasts (3 1/2 to 4 pounds); One 16-ounce can refried beans (with chorizo if available); 4 fresh bolillo rolls, warmed; 2 cups finely shredded iceberg lettuce; Pickled jalapenos; Fresh cilantro leaves; Tomatillo Salsa, recipe follows; Lime wedges, for garnish; 1 pound fresh tomatillos, husk removed and rinsed well; 2 cloves garlic, peeled and left whole; 1 jalapeno pepper, stemmed and halved; 1/2 yellow onion, cut into thirds; 1 tablespoon vegetable oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper