Mole Enchiladas Rojas

Toast the cleaned chilies in a dry skillet over medium heat for 30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 2 cups hot water. Soak for 30 minutes until softened.

Meanwhile, char the tomatoes, onion, and garlic in the same dry skillet over medium-high heat, turning occasionally until blackened in spots and softened, about 15 minutes. Set aside.

In the same skillet, toast sesame seeds and pumpkin seeds separately until golden, about 2-3 minutes each. Transfer to a small bowl and set aside.

Toast the torn tortilla pieces until crispy and golden, about 3 minutes. Add to the seeds bowl.

Drain the softened chilies, reserving the soaking liquid. In a blender, combine chilies, charred vegetables, toasted seeds and tortilla, raisins, cumin, cinnamon, cloves, pepper, and oregano. Add 1 cup of chili soaking liquid and blend until completely smooth, about 3 minutes.

Strain the sauce through a fine-mesh sieve, pressing solids with a spoon to extract all liquid. Discard solids.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. When shimmering, carefully pour in the strained sauce (it will splatter). Fry the sauce, stirring constantly, for 5 minutes until darkened and thickened.

Reduce heat to low, add chocolate and stir until melted. Gradually add warm broth until sauce reaches nappe consistency (coats the back of a spoon). Season with salt. Simmer gently for 20 minutes, stirring occasionally.

While sauce simmers, warm the refried beans in a small pot. Heat remaining oil in a skillet and quickly pass each tortilla through it to soften, about 5 seconds per side.

Fill each tortilla with 1/4 cup warm beans and 2 tablespoons queso fresco. Roll tightly and place seam-side down on serving plates, 3 per plate.