For the mole negro:

1. Add the de-seeded chilis to a hot pan and cook for 10-15 seconds on each side or until slightly bubbled then place the chilies in a bowl and cover with 3 cups of broth and drop in Mexican hot chocolate disk. Cover the bowl and set to the side.
2. Return to the same pan, bring to medium heat, add drizzle of oil then add in sesame seeds, pumpkin seeds, raisins, cinnamon stick, whole cloves, cardamom pods and coriander seeds. Move around continuously for 2-3 minute just until ingredients are golden. Transfer the ingredients to the bowl of dried chilis and broth and cover the bowl.
3. Return to the same pan and add an additional 2 tbsp oil then add in onion, and cook for 3 minutes or until golden then add in whole garlic cloves and cook for an additional 2 minutes then add onion and garlic to your blender.
4. Return to the pan once again, add in 2-3 tbsp of oil, add in the corn tortillas pieces and cook for 1-2 minutes on each side or until golden and slightly crisp. Add the tortillas to the bowl.
5. Add the contents of the bowl to the blender in batches... may take 3 batches depending on how big your blender is. Blend on high for a couple minutes or until smooth. Add more of the broth if needed.
6. Place a fine mesh strainer over a pot. Pour the mole through the fine mesh strainer.
7. Repeat step 5 until all the contents are blended. Again, add additional broth or warm water
   to the blender if needed.
8. Once all the mole sauce is in the pot, heat over medium low heat. Add a couple generous
   pinch of salt, tasting and adjusting as needed. Simmer the mole for 1-2 hours over low heat. Add a few splashes of broth or water throughout depending on desired consistency. 

For the enmoladas:

1. Preheat oven to 375 F.
2. To a large baking dish add the chopped butternut squash, drizzle over oil, add garlic and
   onion powder and toss with your hands then sprinkle over a generous pinch of salt. Bake
   for 24-28 minutes or until the squash is golden and fork tender.
3. Meanwhile, in a large pan over medium low heat add a couple tbsp oil and 2 tbsp butter
   then add in the thinly sliced onions and sauce for 12-15 minutes over low heat or until the
   onions are golden. Add a pinch of salt.
4. Once the butternut squash is out of the oven add to a mixing bowl, mash with a fork then
   add in onions, optional cashew crema, and mix. season with salt to taste.
5. Heat mole sauce in a pot over medium low heat. The consistency should be more on the
   runny side. Add about 1/4 cup of broth or water to loosen sauce, you want the consistency
   of enchilada sauce.
6. To a pan over medium heat add in 1-2 tbsp oil, once hot add corn tortilla and cook for 10
   seconds then flip and cook for an additional 10 seconds. You want a golden tortilla, but not too crisp/ crunchy. You want it pliable. Add the tortilla directly into the mole sauce then to a plate, add the butternut squash filling to one side of the tortilla, fold, then repeat step 6 until all the enmoladas are formed.
7. Plate as many enmoladas as you wish, spoon mole sauce over top. Enjoy as is or top with a dollop of crema and cilantro!