Enchiladas Rojas

Ingredients

• 3 ancho chiles (about 2 ounces total)
• 1/8 teaspoon ground cinnamon
• 1 whole clove, crushed
• 1/8 teaspoon dried oregano, preferably Mexican
• 2 teaspoons fresh thyme leaves
• 3 black peppercorns, crushed
• 1 tablespoon sesame seeds, toasted
• 1/4 cup unsalted roasted peanuts
• 1/2 cup diced white onion, plus more for serving
• 1/4 cup plus 2 tablespoons safflower oil
• Coarse salt
• 12 corn tortillas (6-inch)
• 1 recipe Carnitas for Enchiladas Rojas, kept warm
• Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving

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