Machos Recipe

Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with 1 tsp salt and 0.25 tsp pepper.

Arrange chicken on a rimmed baking sheet and roast 35–40 minutes until skin is golden and internal temperature reaches 165°F (74°C). Rest 10 minutes and cut into bite-sized pieces.

Toast guajillo, ancho, and mulato chiles in a dry skillet over medium heat until fragrant and slightly blistered, about 1–2 minutes per side. Remove stems and seeds if desired.

Soak the toasted chiles in hot water for 20 minutes to soften.

While chiles soak, toast sesame seeds, almonds, and pumpkin seeds in the same skillet until lightly browned; transfer to a plate.

Drain chiles. In a blender, combine chiles, onion, garlic, tomatoes, toasted seeds, and spices. Add 1/2 cup chicken stock and blend until very smooth.

Pour blended paste into a saucepan with 2 tablespoons oil; cook over medium heat 8–12 minutes, stirring frequently. Stir in dark chocolate until melted and smooth; adjust salt to taste.

Toast pepitas in a dry skillet until fragrant; set aside.

In a blender, blend tomatillos, onion, garlic, jalapeño, cilantro, and 1/2 cup chicken stock until smooth.

Heat 1 tablespoon olive oil in a saucepan over medium. Add green puree and simmer 15 minutes, stirring occasionally. Stir in toasted pepitas and salt; adjust consistency with remaining stock.

Rinse rice under cold water until the water runs clear.

In a pot, heat 1 teaspoon oil; add rice and toast 2–3 minutes until edges look glossy.

Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and fluff.

Warm tortillas on a dry skillet or comal until pliable, about 30–45 seconds per side.

To plate: spread a bed of rice on each plate, top with shredded chicken, and arrange small bowls or dollops of red mole and green mole. Garnish with cilantro and sesame seeds. Serve with warm tortillas on the side.