Tostada de Mole Negro

Wipe the chiles clean and remove the stems and seeds. Toast in a dry skillet 20 to 30 seconds per side until fragrant. Soak in hot water 15 to 20 minutes until softened, then drain.

In the same skillet, char the onion, garlic, tomato, and tomatillos until blackened in spots, 8 to 10 minutes, turning occasionally.

Toast the raisins, almonds, pepitas, and sesame seeds separately until golden and fragrant, about 2 to 3 minutes each. Toast the torn tortilla until crisp.

Simmer the chicken breasts in 2 cups broth with a slice of onion and a pinch of salt for 15 to 18 minutes until cooked through. Cool, then shred; reserve the broth.

In a blender, combine the drained chiles, charred vegetables, toasted nuts and seeds, tortilla, plantain, cloves, peppercorns, oregano, and thyme with 1 cup broth. Blend until completely smooth.

Heat the oil in a heavy pot over medium heat. Add the blended paste, it will splatter, and fry, stirring constantly, 8 to 10 minutes until darkened.

Stir in the remaining reserved chicken broth and the chocolate, then drop in the whole cinnamon stick and bay leaf; simmer uncovered 20 to 25 minutes until glossy and thick enough to coat a spoon. Remove and discard the cinnamon stick and bay leaf.

Blend the Greek yogurt, roasted corn, lime juice, and a pinch of salt until smooth and gold.

Fold the shredded chicken into about 1 1/2 cups of the mole until coated. Spoon onto each tostada, finish with toasted sesame seeds and a drizzle of elote crema. Freeze any leftover mole for next time.