Pour broth and dried peppers in blender.

Blend until smooth.

Using a medium saucepan on medium/high heat, melt the lard or heat canola oil until it is shiny.

Mix in the cocoa powder, all spices, and garlic. Let cook for 1 minute until fragrant.

Mix in the blended chicken broth/pepper mixture and turbinado sugar. Bring to a boil while stirring frequently.

Once at a boil, set heat to low and let simmer for 5 minutes.

Turn off heat, pour in food safe bowl, and salt to taste.

Preheat oven to 400 degrees F.

Set up station of tortillas, bowl of mole sauce, carnitas, casserole dish and work space. Pictured below

Grease casserole dish heavily with cooking spray. Using a brush, cover each tortilla with mole sauce. Place about 1/8 cup of carnitas in tortilla and roll tightly. Pictured below.

Place rolled tortillas in casserole dish, and continue until all tortilla are in dish. Brush them with additional mole sauce.

Top tortillas evenly with shredded Chihuahua cheese and Cotija cheese. Cover with tin foil and place in oven for 10 minutes. Uncover for an additional 10 minutes until cheese is bubble and getting brown around the edges. Take casserole out and let it cool for 5 minutes. Add optional toppings and enjoy!