Chimole

brown the tortillas in oil, taking care that they do not burn. boil the ancho peppers before toasting them without seeds.
chop the three cloves of garlic together with the peppers, the chili (removed from the cooking liquid, which must be preserved), the golden tortillas and the achiote. the name achiote comes from the Aztec word achiotl that denotes a tropical plant whose seed, also called bijol, bija, bixa, onoto, urucú, paprika, etc. It was formerly used as a medicine. This red colored seed is currently marketed mixed with various spices in the form of a paste for seasonings for poultry, fish and meat.
once well ground all these elements are placed in the liquid in which the ancho chiles were boiled.
In a saucepan, fry 5 peeled, chopped and seedless tomatoes together with epazote leaves (great anthelmintic) that gives it an interesting spicy flavor. remove from heat and let cool. once cool add the rest of the ingredients together with the liquid and boil for about twenty minutes. It is ideal to accompany fish and shellfish although it can be used in other preparations.