Boil chilies and garlic in 1 quart water until very soft. Strain off 1/3 of liquid and reserve. In a food processor, puree chilies and garlic along with oregano leaves until very smooth. Pass mixture through a fine strainer. Over high heat reduce red wine with chopped shallots until liquid is almost gone. In a nonstick pan, toast cloves, pumpkin seeds and sesame seeds over medium heat. Add reserved liquid from chilies and reduced red wine mixture, stirring to mix. In separate saucepan make a
Adjust consistencey with hot chicken broth to make more saucy, if desired.
Serve with cooked turkey, chicken, pork or beef.
NOTE: Any mild, red chilican be substituted for the Huajillo chilies if they can't be found.