Chicken Mole Tacos with Queso Fresco and Lime-Chipotle Yogurt

From: John Caputo, Bin 36, Chicago. Yield: 8 servings.

10 boneless, skinless chicken breasts
2 qts. chicken stock
1 yellow onion, sliced
2 cloves garlic
1 tsp. tomato paste
2 dried pasilla peppers, without stems and seeds
1 crispy tortilla
4 oz. Mexican chocolate
1 oz. sesame seeds, toasted
1 oz. pumpkin seeds, toasted
1/2 tsp. cinnamon 2 tsp. cumin powder to taste, salt

16 tortillas, warmed
6 oz. Quesco Fresco chees

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