8 ancho chilies
8 guajillo chilies
1 chipotle morita chile
3 whole cloves
1/4 teaspoon cumin seeds
1 2″ stick of canela (Mexican cinnamon)
1 teaspoon black peppercorns
1 teaspoon dried Mexican oregano
20 garlic cloves, skins on
1 cup cider vinegar
Remove the stems from the chilies and tear the chilies open. Shake out and discard the seeds. Tear the chilies into small pieces.
Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the cloves, cumin seeds, canela, black peppercorns, and oregano; toast, shaking the pan, until fragrant, about 15 seconds.
Remove the spices from the heat, transfer to a spice grinder, and grind to a fine powder.
Reheat the skillet over medium heat. Toast the ancho, guajillo, and chipotle morita chilies, turning from time to time until you see the first wisp of smoke, about 30 seconds.
Transfer the chilies to a bowl, cover with hot tap water, and place a heavy plate over the chilies to keep them submerged. Set aside to soak for 30 minutes.
Add the garlic cloves to the skillet and roast, turning them from time to time, until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once the cloves are cool enough to handle, peel them and discard the skins.
Drain the chilies and place in a blender along with the ground spices, roasted garlic, and vinegar, and purée to a paste. You may need to add a bit of water to the blender to help the chilies pass easily through the blades. Transfer to a container and refrigerate until ready to use.