Mole coloradito enchiladas

Seed and stem the ancho and guajillo chilies, tear them flat, and toast them on a hot griddle or skillet, pressing until they crackle and flipping.

Cover the chilies with hot tap water, weight with a plate, and soak about 30 minutes; drain.

On the same griddle, on a piece of foil, roast ripe tomatoes, with four unpeeled garlic cloves directly on the surface, turning until blackened, blistered and soft, 10 to 15 minutes.

Toast sesame seeds in a small skillet over medium heat, stirring, until aromatic and golden.

Peel the blackened skins off the tomatoes and the garlic.

Blend the tomatoes, garlic, sesame seeds and drained chilies with cinnamon, oregano, black pepper, chopped Mexican chocolate and a cup and a half of chicken broth until smooth.

Heat oil in a heavy pot; press the puree through a medium-mesh sieve into it so it sizzles.

Stir over medium-high heat 8 or 9 minutes, until reduced to the consistency of tomato paste, with oil separating on top and the bottom of the pot visible as you stir.

Add the rest of the chicken broth to the consistency of a light cream soup; cover and simmer about an hour on medium-low.

Spray tortillas in stacks of two with oil on both sides and soften in a 350 oven 3 or 4 minutes.

Season the mole with a fair amount of salt, then with sugar, just enough to bring forward the chilies and chocolate without tasting sweet.

Spoon a little mole over warm cooked chicken; fill the warm tortillas, roll, and set seam side down on a plate.

Cover every bit of the tortillas with mole; garnish with thinly sliced white onion and flat leaf parsley.