Ingredients

1 1/2 cups chopped tomatoes
1/2 cup chopped tomatillos1 pasilla chile, seeds and stem removed1 guajillo chile, seeds and stem removed, or 1 dried New Mexican red chile
1/4  cup lime juice
3/4  cup water
1/2 cup white sesame seeds1 tablespoon dried squash or pumpkin seeds (pepitas)1 cinnamon stick, 1 inch long, broken up2 teaspoons crushed hot New Mexican red chile
1/2 cup cubed French bread1 tablespoon all-purpose flour
1/4 teaspoon achiote2 cups chicken stock  


Method

1. Combine the tomatoes, tomatillos, pasilla chile, guajillo chile, lime juice, and water in a saucepan      and cook over medium heat for 10 minutes.

2. Toast the sesame seeds, squash seeds, cinnamon stick, and crushed chile in a dry skillet over low heat for about 10 minutes, stirring occasionally.

3. Transfer the toasted ingredients to a blender or food processor, add the tomato mixture, and blend         to a smooth paste. Add the bread, flour, achiote, and stock, and blend until smooth. 
     Return the sauce to the stove and heat through.