1 Ancho Chiles, cleaned
2 Morita Chiles, cleaned
3 Roma Tomatoes
1 small White Onion
2 cloves Garlic, unpeeled
1 ½ lb. assorted Chicken Pieces
½ tsp. Cumin Seeds, toasted
3 T. Canola Oil
6 C. Chicken Broth
½ C. Masa Harina
3 sprigs Epazote
Salt, to taste

Discard the stems and seeds from the chiles. Dry-roast the chiles in a comal set over medium heat until soft and aromatic, remove; place the chiles in a bowl and cover with hot water. Soak the chiles for 15 minutes. Dry-roast the tomatoes, onion and unpeeled garlic over a comal, keep turning until the garlic shows brown spots, and the onion and tomatoes are charred and soft. Discard the papery skins of the garlic and transfer to a blender along with the reconstituted chiles and the cumin. Blend until smooth. Heat the oil in a thick-bottomed stockpot, add the blended ingredients; fry the mixture until thickened, add the broth, reduce the heat to a simmer. Add the chicken pieces and simmer until the chicken is cooked through. Mix the masa and 1 C. of water in a bowl, whisk until there are no lumps. Slowly add the diluted masa to the soup; add the epazote sprigs, and salt to taste. Cook for 10 minutes or until the masa is cooked. Remove the epazote and serve hot.