Slow cooker mole with shredded chicken tacos

Pull the stems off the ancho, mulatto and pasilla chilies, shake out the seeds and cut them into small pieces with scissors.

Heat the pork fat in a stove-top-safe slow cooker insert over medium heat (never regular crockery, which will break).

Add the chilies, raisins, almonds and garlic cloves and stir 4 to 5 minutes, until the chili aroma fills the kitchen and the insides of the chilies lighten to brown.

Add the diced tomatoes, toasted bread, ground canela, black pepper, Mexican chocolate, cloves, anise, salt and sugar, then the water; bring to a boil.

Cover and cook on the slow cooker base on high 6 hours (8 is fine; it can switch to keep warm after).

Blend until completely smooth, using the pusher stick or a little extra water or stock; work in two batches in a smaller blender.

Press through a medium mesh sieve to remove seeds, chili skin and bits of almond; scrape back into the slow cooker.

Stir in 3 cups chicken broth and simmer a couple more hours, in the slow cooker or in a skillet or saucepan.

Check that it is thick enough to hold its shape on a taco; season with sugar and salt to taste.

Coat shredded rotisserie chicken with the mole.

Lay out warm tortillas, top with mole chicken, thin-cut white onion, cilantro leaves and toasted sesame.