Rabbit Enchiladas with Red Mole | Saveur

Ingredients

• 14 Tbsp. peanut oil
• 1 whole rabbit (about 3 lbs.), quartered and patted dry
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, halved
• 2 small white onions, chopped
• 1⁄4 cups almonds, roughly chopped
• 1⁄4 cups pecans, roughly chopped
• 1⁄4 cups pumpkin seeds, roughly chopped
• 4 guajillo chiles, stemmed, seeded, torn into large pieces
• 2 ancho chiles, stemmed, seeded, torn into large pieces
• 2 pasilla chiles, stemmed, seeded, torn into large pieces
• 1⁄4 cups raisins
• 1⁄4 tsp. dried oregano
• 1⁄4 tsp. fennel seeds
• 6 whole allspice
• 14 thick 5"–6" white corn tortillas (2 quartered; 12 whole)
• 1 large ripe tomato, cored and quartered
• 1⁄4 cups roughly chopped unsweetened chocolate (about 1 oz.)
• 2 cups grated monterey jack cheese
• 1⁄2 cups crème fraîche
• 1⁄2 cups finely crumbled cotija cheese
• 6 sprigs cilantro