Cook each of the “toasting” ingredients over medium-high in an ungreased comal or skillet (do not use nonstick). Do this in batches, starting with the spices (sesame seeds, cinnamon stick, anise seed, coriander seed, and whole cloves). They typically take less than a minute.
The house will fill up with the smell of “amazing.”
Once cooled, grind the spices in a spice mill or mortar and pestle along with the oregano and thyme.
Continue the toasting with the dried chili peppers and raisins. You want the chili peppers to char and even release a bit of smoke. When done cover them with boiling water and let soak about 30 minutes.
Next, work on toasting the onion, garlic, tomatillos and tomatoes. Turn the ingredients often and remove them when needed – some will cook quicker than others. (Don’t forget to peel the garlic once cooled to the touch).
The goal is to get all ingredients charred and delicious.