Enmoladas

Ingredients

• Boiling water
• 4 to 5 Mulato chile pods (2 oz.)
• 5 pasilla-ancho chile pods (3.5 oz.)
• 4 tablespoons almond slices
• 1/4 cup pepitas
• 1/4 teaspoon coriander
• 1 cinnamon stick
• 3 tablespoons raisins
• 1/2 teaspoon anise seed
• 2 corn tortilla (toasted and torn into pieces)
• 3 tablespoons vegetable oil (divided)
• 2 small tomatoes or 1 large tomato
• 1/2 onion
• 4 garlic cloves
• 1 teaspoon oregano
• 3 tablespoons toasted sesame seeds
• 1/4 teaspoon ground clove
• 4 tablespoons peanut butter
• 1 tablespoon vegetable bouillon
• 1 (3.1 oz.) Mexican chocolate disk (broken into pieces)
• Sugar and salt (to taste)
• 1/2 cup vegetable oil
• 12 corn tortillas
• 3 cups Real California queso fresco, crumbled
• 1/2 cup Real California Crema Mexicana
• Sesame seeds