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Begin by slicing the chiles de árbol, guajillo, pasilla, and ancho, making sure to remove the seeds.
In a skillet, heat half a cup of olive oil over low heat and add the two cloves of garlic.
Once the garlic has turned golden, take it out of the skillet.
Add the chiles to the skillet and sauté them for about two minutes.
Toast the peanuts in the skillet for around three minutes until they start to color.
Infuse the oil with a stick of cinnamon to enhance the aroma.
Blend the chiles, garlic, half of the peanuts, and sesame seeds with enough salt.
Pour the hot oil into the blender with the mixture and blend until you achieve a smooth sauce.