Winter Squash and Short Rib Enchiladas

Ingredients

• 1 teaspoon coriander seeds
• 2 tablespoons cumin seeds
• 7 guajillo chiles, seeds removed
• 2 ancho chiles, seeds removed
• 5 morita chiles
• 4 1/2 cups homemade chicken stock or low-sodium chicken broth, divided
• 8 cloves garlic, peeled
• 2 tablespoons tomato paste
• 1 teaspoon crushed Mexican or Italian oregano
• 1 medium red kuri squash or sugar pumpkin, halved, seeds removed
• 1 tablespoon vegetable oil
• 3 pounds English-style bone-in beef short ribs
• Kosher salt
• 2 bay leaves
• 1 cup vegetable oil
• 8 (6-inch) white corn tortillas
• 8 ounces Oaxaca cheese or salted fresh mozzarella, grated
• 1/2 cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped
• 1/3 cup coarsely chopped marjoram or oregano
• 2 tablespoons coarsely chopped mint
• Kosher salt
• 1/2 onion, thinly sliced
• Lime wedges (for serving)
• A spice mill or a mortar and pestle

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