Ingredients

• 8 cups water

• 2 tablespoons kosher salt, divided

• 4 bone-in, skin-on chicken quarters (about 3 1/4 pounds)

• 3 3/4 cups vegetable oil, divided

• 12 garlic cloves, divided

• 4 1/2 cups diced plum tomatoes

• 3 1/2 cups diced yellow onion

• 8 dried guajillo chiles (1 3/4 ounces), stemmed

• 6 dried chiles de árbol (1/8 ounce), stemmed

• 4 dried ancho chiles (2 1/2 ounces), stemmed

• 3 dried pasilla negro chiles (3/4 ounce), stemmed

• 2 dried mulato chiles (1 ounce), stemmed

• 1/2 cup sesame seeds, plus more for garnish

• 1/2 cup pepitas

• 3 (6-inch) corn tortillas, plus more for serving

• 1 (3 1/2-ounce) bolillo or demi baguette, torn into pieces (about 5 1/2 cups)

• 1 (about 3-ounce) Mexican chocolate disk (such as Dandelion or Ibarra)

• Cooked long-grain white rice, for serving