Remove the stems and seeds from 10 Chilhuacles Negros and 2 Pasilla Negros, tearing the peppers into pieces as you go. Save the seeds and set aside.

Roast all the pieces in a dry pan and then soak them in warm water for 20 to 30 minutes.

Put the seeds and two tortillas in the pan and cook them until they dry out. Once the tortillas dry out enough to burn, light them on fire and put them back in the pan to light the seeds on fire. Quickly, before they burn completely, add 1 cup water to the pan to extinguish the fire. Let them soak for at least 5 minutes, strain and discard the water.

Cut the tomatoes and tomatillos into quarters and put them under the broiler for 10 minutes until the skins blacken some.

Cut the onion into medium chunks and separate the garlic cloves but leave the garlic peels on.

Heat 1 Tbls oil in a skillet and add the garlic and onion. Saute for 10 minutes until they blacken a bit. Let cool, then peel the garlic.

In a small mixing bowl, mix together the Masa Harina and 1/2 Cup water. Mix thoroughly and form into a ball. Set aside.

Put 1 Cup of Beef Broth in the blender. Add Garlic, Onion, Oregon, Thyme, Cumin Seed, Cloves and Black Pepper. Blend thoroughly.

Add the Chiles, Tortillas and Seeds to the blender with 1 Cup of Beef Broth. Blend until very smooth.

Add 1/4 Cup of Lard, Bacon Grease or Oil to a large soup pot over medium heat. When the oil is hot add the contents of the blender. Cook for 10 minutes, stirring frequently.

Blend the Tomatoes and Tomatillos in the same blender. Add to the pot and cook for 10 minutes more.

Put the Masa and 1 Cup of Beef Broth into the blender and blend until smooth. Add to the pot and cook for 15 to 20 minutes more, stirring frequently, until sauce has thickened to the desired consistency.