Lightly toast the Guajillo, Ancho and Morita Peppers in a skillet. Gently press the peppers with a spatula, as soon as pepper’s skin start forming some blisters remove from the skillet, do not let them burn. If using the Morita peppers, they will give the tamales a rich smoky flavor.
Place the peppers into a bowl with 2 cups of warm water to soak for 30 minutes or until soft.
In the same skillet you roasted the peppers, lightly roast the peppers seeds and the black peppers corns, allowing them cool before mixing with the peppers. Do the same with the sesame seeds if using.
Drain the peppers, reserving soaking water, and place them in a blender puree with garlic, onion, black pepper and seeds. Add ½ cup of the soaking water. Use a good blender to have better results. The end result should be a fine thick sauce.
Dissolve the ⅓ cup of masa with some water and add to the “Chilpan” sauce and stir. Add salt and taste. Add this mixture to the meat and let marinated while you prepare the corn dough. This sauce can be made in advance. I did it the day before.