Roughly dice the tomatoes and onions. Then Over medium heat, toast the sesame seeds until golden brown, about 3 minutes. When the seeds are done remove from the pan and pour in 4 TBSP of grape seed oil. Once the oil is nice and hot, fry one corn tortilla until crispy and golden brown on both sides, about 3 minutes. 

Remove the tortilla and lower to medium low heat. Then, stir in the onions and peeled whole garlic cloves. When slightly softened, incorporate the tomatoes and keep stirring as needed. Allow it to cook until the tomatoes and onions are completely cooked through and the juices from the tomatoes have released, about 6 minutes (onion-tomatoes). Add in the dry chilis and let them slightly soften while continuously stirring to prevent them from burning, about 3 minutes. When ready  remove from the heat and allow it to cool down completely. 

Transfer the cooked tomato mix to a blender. Also crumble in the cooled fried tortilla and pour in the toasted sesame seeds. Additionally, add in the salt and vinegar. Puree until smooth. While still blending, pour in 1/4 cup of grape seed oil in a thin steady stream (see notes below). When all the oil is added, allow it to blend for an additional minute or two until creamy and smooth, then transfer to a bowl.