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1
In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together.
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2
In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock.
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3
Blend on high until smooth, about 2 minutes.
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4
2.
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5
Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer.
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6
Add the pureed mixture to the hot stock and cook for 3 minutes.
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7
Thin the masa by mixing it with 1 cup water.
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8
Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly.
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9
Cook uncovered over low heat for 10 minutes, whisking occasionally.
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10
If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through.
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11
The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.
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12
Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending.
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13
Process until smooth.
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14
Add the puree to the sauce and bring back to a simmer.
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15
Cook for 4 to 5 minutes.
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16
Serve immediately.
