1Carefully toast the Dried Ancho chiles, Dried Mulato chiles, and Dried Pasilla Oaxaca chiles on a comal or dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt. Remove stems and seeds. Rehydrate the chiles by soaking them in hot water for 20-30 minutes until softened. Drain and reserve the soaking liquid.
2Roast the Tomatillos, Roma tomatoes, White onion, and Garlic cloves on a comal or baking sheet until softened and slightly charred. Peel the garlic and onion.
3In a dry skillet, toast the Mexican cinnamon stick, Whole cloves, Black peppercorns, Cumin seeds, Anise seeds, Coriander seeds, Dried thyme, Dried marjoram, and Dried oregano until fragrant. Separately, toast the Sesame seeds, Almonds, and Peanuts until lightly golden.
