Over medium-high heat in a medium sauté pan, toast onions, garlic and dried chilies until chilies are medium brown, 1 to 2 minutes per side, and the onions and garlic are lightly charred, about 3 minutes per side. Remove and set aside.
Add the sesame seeds to the pan and toast until just golden, about 2 minutes. Be careful to cover the pan, as they will pop out as they toast. Do not burn.
In a blender combine toasted chilies, garlic, onions, sesame seeds, tomatoes, chiltepe peppers, cilantro and salt. Turn on the blender and puree adding just enough water to blend to a smooth thick paste. Set aside.
In a deep pot, add carrots, quicoy, quisquil, broth and enough water to just cover the vegetables. Bring to a boil, add the chile paste from the blender, reduce to a simmer and cooked uncovered for 20 minutes.
Add shrimp, cilantro and salt to taste. Stir to combine and simmer another 5 minutes more. Shrimp will be bright pink and vegetables should be tender but still have a slight bite. Remove from heat and serve immediately with rice or tortillas, lime wedges and more chopped cilantro.