Mixiotes de Pollo

Carefully remove the stems and seeds from the Ancho chiles and Guajillo chiles. Toast the chiles lightly in a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

While the chiles rehydrate, peel the Garlic cloves and roughly chop the White onion. In a dry skillet, lightly toast the Cumin seeds, Mexican oregano, Black peppercorns, Whole cloves, and Mexican cinnamon stick until fragrant, about 1 minute.

Drain the rehydrated Ancho chiles and Guajillo chiles, reserving a small amount of the soaking liquid. In a blender, combine the drained chiles, toasted spices, Garlic cloves, chopped White onion, White vinegar, Chicken broth, and Salt. Blend until a very smooth, uniform sauce is achieved. If the sauce is too thick, add a small amount of the reserved chile soaking liquid.