1 whole rabbit (about 3 lbs.), quartered and patted dry
Salt and freshly ground black pepper, to taste
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;
1 large ripe tomato, cored and quartered
1⁄4 cup roughly chopped unsweetened chocolate (about
2 cups grated monterey jack cheese
1⁄2 cup crème fraîche
1⁄2 cup finely crumbled cotija cheese
6 sprigs cilantro
1. Heat 2 tbsp. oil in a large deep skillet over medium heat. Brown rabbit in batches, 4–5 minutes per batch. Combine rabbit and 5 cups water in the skillet; season with salt and pepper. Simmer, covered, until cooked, about 35 minutes. Transfer rabbit to a plate; reserve 4 cups broth.
2. Heat 1⁄4 cup oil in a medium saucepan over medium heat. Add garlic and half the onions; cook until golden brown, about 8 minutes. Add nuts and pumpkin seeds and cook for 2–3 minutes. Add chiles; cook for 2–3 minutes. Add raisins, oregano, fennel seeds, allspice, quartered tortillas, and tomatoes; cook until softened, 2–3 minutes. Add reserved broth; bring to a boil. Reduce heat to medium-low and simmer, covered, until slightly thickened, about 40 minutes. Let cool. Purée chile mixture in a blender until smooth. Transfer along with chocolate to a medium pot; bring mole to a simmer over medium heat. Add rabbit and salt, reduce heat to medium-low, and simmer until thickened, 40 minutes. Using a slotted spoon, transfer rabbit to a plate. Shred meat and discard bones. Toss rabbit and 1 cup mole in a bowl; reserve remaining mole.
3. Preheat oven to 350°. Heat remaining oil in a medium skillet over medium-high heat. Fry remaining tortillas until soft, 4–5 seconds. Transfer tortillas to a paper towel–lined plate. Working with 1 tortilla at a time, spread about 1 tbsp. mole over top, add a little rabbit, and roll up. Arrange in a 10" × 14" baking dish; cover with 3⁄4 cup mole; sprinkle with remaining onions and monterey jack. Loosely cover with foil; bake until bubbly, 35–40 minutes.
4. Divide enchiladas between 6 plates. Reheat remaining mole, spoon a little over each, and garnish with crème fraîche, cotija, cilantro, and avocado relish used in the Black Bean Nachos with Red Chile Beef, if you like.