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

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. Flavor should be:

savory

lightly tomato-forward

chile present but restrained