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.

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.

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.

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.

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.

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.

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.

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.