Boil the chiles without any seeds for 15 minutes. Boil the chicken legs until very tender. Using the same water after the chicken is done, pour into a blender along with all of the mole ingredients listed above, including the chiles, and mix until it’s all liquefied. Taste the mixture and adjust to your liking; the mole sauce could be as sweet as you’d like, but make sure the sauce is thick/dense.
Put the entire mole mixture into a large saucepan for about 10 minutes in low heat and continue to stir so it doesn’t stick. Then add the chicken legs to the mole for an additional 10 minutes.
Serve the mole and chicken and sprinkle some sesame seeds. Mole can be served with a side of Mexican (red) rice.