Rabbit Enchiladas With Red Mole

By Saveur
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14 tbsp. peanut oil

2 cloves garlic, halved

2 small white onions, chopped

1/4 cup almonds, roughly chopped

1/4 cup pecans, roughly chopped

1/4 cup 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 cup 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 cup roughly chopped unsweetened chocolate (about

1 oz.)

2 cups grated monterey jack cheese

1/2 cup crème fraîche

1/2 cup finely crumbled cotija cheese

6 sprigs cilantro

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