Yellow Mole Sauce

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1/2 tsp. annatto seeds (achiote)

1 tsp. ground canela (Mexican cinnamon)

2 whole cloves

1/2 tsp. cumin seed

1/2 tsp. dry Mexican oregano, toasted

1 tsp. Mexican saffron

2 tbsp. corn oil

10 cloves garlic, peeled

1 white onion, peeled and quartered

8 tomatillos, ripe and yellow, husked

1 small ripe tomato

4 yerba santa leaves

6 cups Chicken Stock

1/2–1 cup masa harina

1/2 tsp. salt

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