Rich and Spicy Enhogada Sauce

1Remove the stems and seeds from the dried chiles. Toast the chiles in a dry skillet over medium heat for about 2-3 minutes until they become fragrant. Be careful not to burn them.

2Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft.

3While the chiles are soaking, heat the vegetable oil (¼ cup) in a large skillet over medium heat. Add the chopped onion (1 medium) and cook until it becomes translucent, about 5 minutes.

4Add the minced garlic (4 cloves) to the skillet and cook for another 1-2 minutes until fragrant.

5Add the chopped tomatoes (2 medium) to the skillet and cook until they break down and become saucy, about 10 minutes.

6Drain the soaked chiles and add them to a blender along with the cooked onion (1 medium), garlic (4 cloves), and tomato mixture. Add the apple cider vinegar (¼ cup), orange juice (¼ cup), ground cumin (½ teaspoon), dried oregano (½ teaspoon), ground cinnamon (½ teaspoon), ground cloves (¼ teaspoon), and ground allspice (¼ teaspoon).

7Blend the mixture until smooth, adding chicken broth (2 cups) as needed to achieve a smooth consistency.

8Pour the blended sauce back into the skillet and bring it to a simmer over medium heat. Cook for about 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

9Season the sauce with salt and pepper to taste.

10Remove the sauce from heat and let it cool slightly before serving.