Tacos de mole verde

Heat a couple cups of water; add a roughly chopped small onion, halved garlic cloves, halved tomatillos and a teaspoon of salt.

Bring to a simmer over medium heat and simmer until the tomatillos turn from bright green to almost olive green, about seven or eight minutes.

Stir the untoasted sesame seeds over medium heat three or four minutes until golden.

Roast the poblano over very high heat, turning until completely blackened and blistered; rub off the skin and pull out the stem and seed pod.

Lift the tomatillos, onion and garlic into the blender jar with a slotted spoon; save a cup and a half of the cooking liquid.

Add the toasted sesame seeds, toasted pumpkin seeds, cumin, oregano and black pepper.

Add a gently packed cup of cilantro, parsley and epazote.

Add the roasted poblano and blend thoroughly, about a couple of minutes, to break down the seeds.

Heat the dry pan over medium-high, film the bottom with oil, and when it sizzles pour in the purée.

Stir continuously until it darkens a little and thickens noticeably, about five minutes, keeping it green.

Stir in the reserved tomatillo liquid until homogenous, cover with the lid slightly askew and simmer over medium to medium-low about 20 minutes.

Season with salt to taste; it should be the consistency of a thick gravy. Thin with a little water if thicker.

Take out about a cupful of mole for leftovers.

Mix in the pulled rotisserie chicken and heat in the sauce a couple of minutes.

Pile the chicken and green mole onto hot blue corn tortillas; garnish with onions and cilantro.

Variation: without a high-speed blender, scrape the cooked mole back into the blender, remove the lid's center piece, and blend a minute for a silky texture.