Mole Coloradito Enchiladas - Rick Bayless

Ingredients

• 8 ounces (about 16) dried ancho chiles, stemmed, seeded and torn into large flat pieces
• 1 pound ripe fresh tomatoes (4 medium round tomatoes or 6 medium plum tomatoes)
• 1 large onion, cut into 1/8” slices (divided use)
• 4 garlic cloves, unpeeled
• 1/4 cup vegetable oil (divided use)
• 1/2 cup sesame seeds
• 1 teaspoon oregano, preferably Mexican
• 1/8 teaspoon cloves, preferably freshly ground
• 1/4 teaspoon black pepper, preferably freshly ground
• 1 1/2 teaspoons ground cinnamon, preferably freshly ground Mexican canela
• 2 tablespoons raisins
• 8 whole blanched almonds
• 3 tablespoons bread crumbs
• 2 tablets (6 ounces total) Mexican chocolate, roughly chopped
• 4 cups chicken broth
• Sugar
• Salt
• 18 corn tortillas
• 1 store-bought rotisserie chicken, meat pulled and shredded lightly OR 2 generous cups shredded chicken meat
• Sprigs from 1 small bunch parsley