Ingredients

For the pipián rojo:

• 3 dried guajillo chiles
• 1 dried ancho chile
• 3 cups boiling water
• 3 plum tomatoes
• 1/4 onion, peeled
• 2 garlic cloves, unpeeled
• 1/2 cup unsalted hulled (green) pumpkin seeds
• 1/2 cup unsalted peanuts
• 1/2 cup sesame seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons kosher salt

For the enchiladas:

• Vegetable oil
• 12 corn tortillas
• 1 cup cotija cheese
• Cilantro, for garnish

1. Place the chiles in a dry skillet over high heat and cook until toasted, about 2 minutes on each side. Place the chiles in a bowl and cover with boiling water.
2. Return the skillet to high heat. Place the tomatoes, onion, and garlic in the skillet and cook, turning occasionally, until charred, about 10 minutes. Remove from the skillet and slip the skins off the garlic.
3. Return the skillet to low-medium heat. Place the pumpkin seeds, peanuts, and sesame seeds in the skillet and cook, stirring continuously, until toasted, about 2 minutes. Stir in the cinnamon and cloves.
4. Drain the chiles, reserving the liquid, and remove the stems, veins, and seeds. Place the chiles in a blender along with 2 cups of the liquid, the tomatoes, onion, garlic, seed-nut mixture, and salt. Puree until smooth.
5. Transfer the mixture to the skillet and simmer, stirring frequently, for 10 minutes. Keep warm.
6. Heat oven to 400°F.
7. Heat 1 inch of oil in a separate skillet over medium-high heat. Hold one tortilla with tongs and fry until pliable, about 5 seconds. Transfer the tortilla to the skillet with the sauce and turn to coat. Place the tortilla on a work surface and fill with about 2 tablespoons of cheese. Roll the tortilla around the cheese and transfer it to a baking dish. Repeat the process with the remaining tortillas. Pour the remaining sauce over the enchiladas. Bake until hot, about 10 minutes.
8. Sprinkle with remaining cheese and cilantro and serve.