Chicken Mole Quesatacos | Lodge Cast Iron

Ingredients

• ¼ cup avocado oil, plus more to oil pan
• 2 guajillo chile peppers
• 2 ancho chile peppers
• 2 chile de arbol peppers
• ¼ medium white onion
• 2 cloves of garlic
• 1 Roma tomato, quartered
• 2 tablespoons toasted sesame seeds
• 2 tablespoons roasted peanuts
• 3 cups chicken broth
• ½ ounce Mexican chocolate
• 1 corn tostada, crushed
• ½ teaspoon black pepper
• Pinch of cinnamon
• Salt, to taste
• 4 cups rotisserie chicken, shredded
• 1 cup masa harina
• 1½ tablespoons all purpose flour
• ½ teaspoon salt
• ¾ cup reserved mole sauce
• ¼ cup hot water
• 1 medium onion, sliced into strips
• 2 jalapeño peppers, seeded and sliced into strips
• 8 ounces Monterey jack, shredded
• 6 ounces queso fresco, crumbled
• ½ cup onion, finely diced
• ¼ cup cilantro, finely chopped
• 2 limes, sliced into wedges