I have made this many times with roughly equal weights of ancho/pasilla, guajillo, and arbol chiles. When I do that, it's too hot for most of the family and I am sweating heavily by the end of the bowl. I cut the arbol back to just one chile, and it is not really hot at all. So, maybe 3 arbol next time?
Very tasty! My whole family likes this one, even our 7yo "vegetarian.". We usually serve with rice, lettuce leaves, cucumber, carrot, cabbage shreds or ribbons.
We used chicken thighs. Less bacon because that was all we had. Left out flour. Hit it a few times with an immersion blender. Excellent. I think you could vary this recipe a lot for your audience and it will be great.
Last time I baked the tofu too long because it wasn't darkening as much/quickly. It had a bit of a burned taste that I found distracting, but the whole family enjoyed them anyway. I suggest that baking too long is unnecessary beyond the point of getting the texture you want since you will be adding salsa and rehydrating it anyway.
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