In a heavy skillet or on the comal, toast the chiles over low heat on both sides until their skins start to blister and they give off their aroma, about 10 minutes, toasting the anchos a bit slower and longer because of their thicken skins. Remove, stem, seed, and devein; set aside.
In a large saucepan, combine the tomatoes and tomatillos with enough water to c
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