Sun-Dried-Tomato Mole with roasted chili

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the mole, and cook until deeply browned and aromatic.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.