Tijuana flavor: Chicken with a sweet mole sauce

To cook the chicken, combine the chicken, onions, carrots, celery, garlic and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator.

Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat.

To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well and discard the chile-soaking liquid.

Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and saute for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid and the peanut butter, tostadas, sugar and oregano. Blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.

Stir the chocolate into the mole and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.

Heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for 5 minutes, or until translucent. Add the corn kernels and cook for an additional 3 minutes.

Add the chile strips (rajas) to the corn mixture and cook for 5 minutes, or until the corn is tender. Add the heavy cream and crema and cook for 8 minutes, or until bubbling. Add the cheese and stir until melted and smooth. Season the rajas to taste with salt and pepper. Serve hot. (The rajas can be made 1 day ahead. Cool, cover, and refrigerate. Stir over medium heat until hot before serving.)