Slow Cooker Red Mole for Chicken Tacos - Rick Bayless

Ingredients

• 1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if needed
• 6 medium (about 3 ounces total) dried mulato chiles, stemmed, seeded and torn or cut into roughly 1-inch pieces
• 3 medium (about 1 ½ ounces total) dried ancho chiles, stemmed seeded and torn or cut into roughly 1-inch pieces
• 4 medium (about 1 ½ ounces total) dried pasilla chiles, stemmed, seeded and torn or cut into roughly 1-inch pieces
• 4 garlic cloves, peeled
• 3/4 cup (about 3 ounces) whole almonds (with or without skins)
• 1/2 cup (about 2 ounces) raisins
• 1 15- ounce can diced tomatoes (preferably fire-roasted), undrained
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/2 teaspoon ground black pepper
• 1/4 to 1/2 teaspoon ground anise seed
• A scant 1/8 teaspoon ground cloves
• 1 ounce (about 1/3 of a roughly 3-ounce tablet) best-quality Mexican chocolate
• 1 slice firm white bread darkly toasted and broken into several pieces
• Salt
• 3 tablespoons sugar, plus additional for final seasoning
• About 6 cups chicken broth, plus a little more if needed
• 1 medium (2 ½-pound) rotisserie chicken, meat pulled from the bones and coarsely shredded (you’ll get about 3 cups)
• About 1/3 cup toasted sesame seeds, for garnish
• 12 warm corn tortillas