In a comal or dry skillet over medium heat, toast each tortilla until pliable, about a minute for each side. Set aside.
In a medium-sized skillet over low heat, bring the mole negro to a low simmer.
Heat the oil in a large skillet.
When hot, using tongs, briefly dip each tortilla into the oil until the tortilla starts to get crispy on the edges and then immediately but briefly dip the tortilla into the mole negro.
Fold the tortillas in half twice to form a triangle shape and serve three to a plate.
Top with crumbled cheese and a little more sauce and serve.
Mole Coloradito
Fill a small saucepan with enough water to cover the chiles and bring to a boil over high heat. Remove the pan from the heat.
Add the chiles to the hot water, cover, and allow them to soften and get tender for about 20 to 30 minutes.
Remove from the water and set aside. Reserve 2 cups of the chile soaking liquid.
Place the tomatoes in a pot with ¼ cup (60 ml) water. Cook over medium heat until the tomatoes change color. Set aside.
In a comal or skillet, toast the sesame seeds, cinnamon, bread-crumbs, oregano, thyme, peppercorns, and cloves. Place the toasted spices in a molcajete or spice grinder and grind until finely ground.
In a blender, combine the chiles and 1 cup (240 ml) of the reserved chile water, the raisins, almonds, onion, and garlic. Blend until smooth.
Heat the oil in a large pot over medium heat. Add the chile mixture and warm through, then add the blended spice mixture.
Add the other cup of reserved chile water. Simmer for 10 minutes.
Add the tomatoes and chocolate. Taste for salt and adjust accordingly.
Add the chicken stock, bay leaves, and hoja santa leaves. Simmer for another 10 minutes until the texture of the sauce resembles heavy cream.
Serve over cooked chicken, over chips with a little bit of queso fresco, with eggs, or anything you like.
