Pipián de cacahuate

Place the chicken thighs in a large pot with 200g of the chicken broth, 50g of white onion, 5g of garlic cloves, and 5g of salt. Bring to a boil, then reduce heat and simmer until the chicken thighs are cooked through and tender, about 30-40 minutes. Remove the chicken thighs, shred the meat, and set aside. Strain and reserve the cooking liquid.

Remove stems and seeds from the ancho chiles, guajillo chiles, and chile de arbol. Lightly toast the chiles on a dry comal or skillet until fragrant, about 30 seconds per side. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water to rehydrate for 15-20 minutes.

In a separate dry skillet, toast the raw peanuts over medium heat, stirring constantly, until lightly browned and fragrant. Remove and set aside. In the same skillet, toast the white sesame seeds until golden, then remove and set aside. Lightly toast or fry the corn tortilla until crisp, then break into pieces.