1Remove stems and seeds from the Ancho chiles and Guajillo chiles. Lightly toast the chiles on a dry comal or skillet until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for 20-30 minutes until softened.
2While the chiles rehydrate, roughly chop the White onion and peel the Garlic cloves. Toast the Almonds, Pine nuts, and Sesame seeds in a dry skillet until lightly golden. Add the Mexican cinnamon stick, Cloves, and Black peppercorns to the skillet and toast for another minute until fragrant.
3Drain the rehydrated Ancho chiles and Guajillo chiles, reserving some of the soaking liquid. In a blender, combine the chiles, White onion, Garlic cloves, toasted Almonds, Pine nuts, Sesame seeds, Mexican cinnamon stick, Cloves, and Black peppercorns with 250 grams of Chicken broth. Blend until a very smooth paste forms, adding a little reserved chile soaking liquid if needed.
