In a small bowl combine cumin, smoked paprika, chilli powder and salt.
Then season the chicken with the rub and ensure that they are well covered.
Place masa flour in a large bowl, then add water. Mix with your hands until you have dough. Once it is fully incorporated, separate the dough into small one-inch balls.
Place on the tortilla press and press.
Cover with parchment between each tortilla and keep cool until ready to use.
Preheat the grill to high heat.
Oil the grill and add the chicken, cook for about 20 minutes until the juices are running clean and the meat is fully cooked. Place the tomatoes, jalapeños, tomatillos, white onion, and shallots into a bowl. Drizzle with oil and season with salt. Place on the grill to char for two minutes a side.
Remove the grilled vegetables and add to a blender. Add rehydrated chipotle chillies and dried ancho chilli. Then add peanuts, raisins, Mexican cooking chocolate (or dark chocolate), garlic, allspice, cumin, and salt and then blend until a puree. Add mixture to a pot or cast iron pan over medium-low heat and simmer. Remove the chicken from the grill and add to mole sauce, tent with aluminum foil and let the chicken sit in a mole on the grill for one hour.
Drizzle some husked corn with oil and add to the grill then char for two minutes per side.
Place butter into a pot to melt on the grill.
Once charred remove the corn from the grill, and allow it to cool for a few minutes. Then with a sharp knife cut the corn from the cob into a bowl. Add smoked paprika, lime juice, salt, and melted butter.
Assemble and Serve
Remove the chicken from the grill and shred the meat into the pan.
Place the tortillas onto the grill to char slightly.
Fill the tortillas with shredded chicken in mole sauce.
Combine the onion and cilantro in a bowl.
Top with the tacos with corn sauce and onion and cilantro mixture. Enjoy!