Step 1

Add the guajillo, ancho, New Mexico and de arbol chilis to a stock pot. Cover the chilis with water and bring to a low boil for about 10 to 12 minutes, or until tender.

Step 2

Strain the chilis from the pot and place in a blender. Add 1 cup of the chili liquid and garlic cloves. Blend well. Pour the contents through a strainer and set aside.

Step 3

Add the sesame seeds to a medium cast iron skillet over medium-low heat. Stir frequently until they are lightly toasted. Stir in the cumin and oregano and continue to cook for about 1 to 2 minutes, stirring frequently.

Step 4

Remove the spices from the skillet and place in a grinding rock (mortar and pestle). Add the peppercorns and cinnamon stick and crush into a fine powder. Set aside.

Step 5

Add 2 tablespoons of butter to the medium cast iron skillet over medium heat. Stir in the onion and cook for about 4 to 5 minutes, stirring occasionally, until the onions are tender.

Step 6

In a large cast iron skillet, add the remaining 2 tablespoons of butter. Add the blended red sauce. Stir in the chicken broth, crushed spices and allspice. Cook for about 15 to 20 minutes, or until the sauce thickens.

Step 7

In the medium skillet add the avocado oil, and heat over medium heat. Add the tortillas, one at a time, and cook about 30 seconds per side or just until they are tender. Remove and place on a wire rack or cutting board.

Step 8

Dip the tortillas in the red sauce making sure to coat both sides. Lay the tortillas flat and layer down the center with onions, 1 to 2 slices of Monterrey cheese and 1 to 2 tablespoons queso fresco. Tightly roll up and place in the large skillet. Repeat with the remaining tortillas.

Step 9

Cook the enchiladas in an oven heated to 350 degrees F. for 5 to 10 minutes, or until the cheese has melted and the enchiladas are warmed through.

Step 10

Place on a serving dish and spoon over the leftover red sauce, sprinkle with crumbled Queso Fresco and drizzle with the Crema. Serve immediately.