For the chicken: In a large stockpot, sear
the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain
and set the chicken pieces aside.
For the sauce: Using a mortar and pestle
or a food processor
, reduce the pumpkin seeds, sesame seeds, garlic, guajilla chiles, ancho chile, cloves, onions
, cinnamon stick and some salt and pepper into a thick puree. Set aside.
Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer
, about 20 minutes. Garnish
with cilantro and serve warm with tortillas.