This is Guatemala’s version of Mexican mole.
From www.thegringochapin.com, Shared by our friends at Waxwing Farm
3 pound chicken cut into pieces
3 cups chicken broth
1 teaspoon salt
2 large tomatoes, chopped or 1-14 ounce can
5 medium tomatillos, chopped
1 pasilla chile, chopped
1 guajillo chile, chopped
½ cup chicken broth (omit if using canned tomatoes)
½ cup sesame seeds
1 tablespoon of pepitas (shelled pumpkin seeds)
1 teaspoon cinnamon
1 teaspoons red pepper flakes
2 cups chicken broth
3 corn tortillas cut into pieces
¼ teaspoon achiote paste
Place chicken, broth and salt in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes.
Bring tomatoes, tomatillos, and both chiles to a boil in ½ cup of chicken broth; reduce heat to simmer for 10 minutes. Remove from heat and let cool while doing the next 2 steps.
Toast sesame seeds, pepitas, cinnamon, and red pepper flakes in a dry skillet over low heat. Once you start to smell them toasting remove from the heat.
Place toasted ingredients in a blender and pulse to a powder, then add to the tomato mixture and pour back into the blender and puree.
Soften achiote paste in a ¼ cup of the hot chicken broth and blend with a fork.
Add tortillas, achiote paste, and 2 cups of chicken broth to the blender and process until smooth.
Pour the contents of the blender into the chicken pan, stir and simmer over low heat for 15 minutes until sauce has thickened.
Serve with warmed corn tortillas and rice.