Rich and Spicy Enhogada Sauce

1.Remove 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.

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

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

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

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

6.Drain the soaked chiles and add them to a blender along with the cooked onion, garlic, and tomato mixture. Add the apple cider vinegar, orange juice, ground cumin, dried oregano, ground cinnamon, ground cloves, and ground allspice.

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

8.Pour 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.

9.Season the sauce with salt and pepper to taste.

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