====== Classic Caldillo (No Meat) for Chiles Rellenos ======


This is a clear, tomato-chile beef broth — light, savory, and meant to soak into the batter and chile.

===== Ingredients =====

  * 1 Tbsp neutral oil or lard
  * ¼ white onion, very finely diced
  * 1 garlic clove, minced
  * 1½ cups good beef broth (or beef bouillon, lightly diluted)
  * ¾–1 cup tomato puree (strained if possible)
  * 1–2 dried New Mexico or guajillo chiles, stemmed & seeded
  * Salt, to taste

Optional but traditional (use sparingly):
  * Tiny pinch Mexican oregano
  * Very small pinch ground cumin

===== Method =====
==== Prepare chile puree ====
  * Lightly toast dried chiles (10–15 sec per side).
  * Soak in hot water 15 minutes, then blend smooth and strain.

==== Build base ====
  * Heat oil, sauté onion until translucent.
  * Add garlic briefly — no browning.

==== Simmer gently ====
  * Add tomato puree, chile puree, and beef broth.
  * Simmer 15–20 minutes, uncovered, very gently.

==== Season ====
  * Salt carefully.