Step 1

Cut the dried chiles with a knife or scissors. Remove the seeds and stem. Then heat a cast iron or heavy skillet over medium-high heat. Add the chiles in a single layer in a heavy sauce pan for 3-4 minutes until fragrant and puffing up.

Step 2

Add the onions, garlic cloves, and tomatoes to the pan. Cook for 5-6 minutes, stirring often.

Step 3

Add the spices to the pan (kosher salt, oregano, cumin, coriander, black pepper, cinnamon, and cloves). Stir and cook for one minute. Add the broth to the pan. Scrape any browned bits off the bottom of the pan. Add the broth and bring to a simmer. Cover and simmer over low heat for 20-30 minutes until the chiles are soft and pliable.

Step 4

Add everything in the pan to a blender or use an immersion blender. Blend until smooth.