3 pounds boneless chicken thighs
Salt and freshly ground black pepper
1/4 cup vegetable oil
2 chiles de arbol
2 pasilla chiles
1 ancho chile
1/2 cup peanuts, toasted
1/2 cup pepitas (shelled pumpkin seeds)
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 teaspoon whole cloves
2 bay leaves
1 Mexican canela or cinnamon stick, or 1 tablespoon ground cinnamon
8 cloves garlic, crushed
1 large onion, peeled, halved, sliced thin
1 jalapeno pepper, roughly chopped
1/2 orange, cut in slices, rind on
1/2 cup dark brown sugar
1/2 cup dried prunes, figs or dates, pitted
1/4 cup dark raisins
3 ounces Mexican chocolate, roughly chopped
3 cups chicken stock or broth
2 cups stout beer, such as Guinness
Lime juice, as needed
18 slider buns
Butter, to toast the buns
Avocado slices dressed in lime juice, for serving
Queso fresco, for garnish
Fresh cilantro leaves, for garnish
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