Clean the chiles.
Roast the tomato, onion, and garlic (without peeling) in a dry skillet or comal.
Wrap cloves and cinnamon in a flat aluminum foil packet and toast in a dry skillet or comal for 10 seconds per side.
Soak the chiles in hot broth or water until they are soft and fleshy.
Clean the chiles.
Blend the chiles, tomato, onion, peeled garlic, and nuts (reserve 1 nut to garnish).
Grind the cinnamon and clove into a poder and add to the mixture.
Add salt to taste.
Top with chopped nuts.