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.

• 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

• Lightly toast dried chiles (10–15 sec per side).
• Soak in hot water 15 minutes, then blend smooth and strain.

• Heat oil, sauté onion until translucent.
• Add garlic briefly — no browning.

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

• Salt carefully.