Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, garlic, thyme, marjoram, and ½ cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).

Place the remaining stock in a large saucepan pan; bring to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.

Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture, whisking constantly, let the sauce return to the simmer. Cook, uncovered, for 10 minutes over low heat, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.

Place the parsley, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée. Add the puréed herbs to the stock and bring back to a simmer. Cook for 4-5 minutes. Serve immediately.