To assemble:
Warm the tortillas in a dry pan on both sides until toasty but still soft, tuck them into a clean tea towel to keep them warm as you reheat them. When serving place about 20-25g of the shredded chicken on the taco, top with 1 tbs of the mole sauce and sprinkle with sesame seeds. Eat presto pronto!
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Suggestion:
With the left-over sauce, fry a couple of large tortillas in oil, then cover with the mole poblano sauce and top with fried eggs, makes a hearty almuerzo dish. Or serve mole sauce with some white rice and some refried black beans and soft corn tortillas on the side, it makes a simple light lunch. Mole sauce freezes well.