Mix together all the spice blend ingredients in a small bowl and then set it aside. To prepare the mole, heat 1 tablespoon of the olive oil over medium heat in a large sauce pot and lightly brown half the beef on all sides. Remove the beef from the pan and set it aside. Repeat with the remaining half of the beef.

Add another tablespoon of oil to the pan and then add the onion. Cook until slightly softened, about 3 minutes. Add the water and stir, then add the beef, beef stock, tomato paste, and the spice blend and stir until combined. Bring the mixture to a boil, then reduce the heat to low and allow to simmer, covered, for 30 minutes, stirring occasionally. Add the chocolate and stir until it is completely melted, then allow the mixture to simmer, this time uncovered, for about an hour or until the beef becomes tender and the sauce has thickened.

Towards the end of cooking, lightly brush each tortilla with the remaining tablespoon of olive oil. Cook each tortilla on a skillet over medium heat for about 1 minute on each side, or until the tortilla is hot but pliable. Set each tortilla on a plate lined with paper towels as it's done cooking. Spread about 1/4 cup of mole in the center of each tortilla and top with a light sprinkle of the queso fresco and cilantro. Fold and serve immediately.