• On a preheated comal or skillet, set over medium-low heat, lightly toast the colorado and árbol chiles for 1 to 2 minutes, flipping as they toast, until their fumes begin to come out. Place them in a medium saucepan, cover them with water and bring to a boil, then reduce to a simmer and cook for 7 to 8 minutes until rehydrated and soft.
• Heat 1 tablespoon of the oil in a skillet over medium-high heat. Once hot, add the onion and cook for 4 to 5 minutes until softened and beginning to brown along the edges. Add the garlic, and cook for a minute until fragrant. Add the tomato and cook for 6 to 7 minutes, until mushy and soft.
• Place the cooked tomato, onion and garlic along with the chiles, oregano, cumin, vinegar and chicken broth into the jar of a blender. Puree until you have a smooth sauce.
• Heat the remaining 1 tablespoon of oil in a medium saucepan. Once hot, pour in the sauce and bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes until slightly thickened. Season with the salt and pepper.

Note:

• This recipe comes from Múzquiz, Coahuila, where the Kikcapu tribe thrived. It has a smoky flavor, ideal for enhancing the flavor of potatoes and serving as a side for cuts of meat.