1. Rehydrate the chiles: Place dried chiles in a bowl and cover with hot water. Let soak 20–30 minutes until soft. Drain, reserving ½ cup soaking liquid.
2. In a blender, combine rehydrated chiles, garlic, onion, and 1 cup of broth. Blend until completely smooth (30–60 seconds). Strain through a fine-mesh sieve if you prefer a silky texture.
3. In a saucepan over medium heat, warm oil. Carefully pour in blended chile mixture—it may splatter!
4. Cook 5–7 minutes, stirring often, until slightly thickened and fragrant.
5. Add remaining broth, cumin, oregano, salt, and vinegar (if using). Simmer 10–15 minutes to deepen flavor.
6. Taste and adjust: more salt for depth, vinegar for tang, or a pinch of sugar to balance heat.

✨ Uses:
• Smother enchiladas, tamales, or chile rellenos
• Spoon over scrambled eggs or breakfast potatoes
• Use as a stew base with beans or shredded chicken
• Serve warm on the side for dipping tortillas

💡 Make ahead: Stores in the fridge up to 1 week or freeze for 3 months. Reheat gently with a splash of broth.

PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 20 mins , Total Time : 50 mins , Servings : 2 cups (about 8 servings) , Calories : 40 per ¼-cup serving , Net Carbs: 4g , Fats: 3g , Protein: 1g