4 large cloves of garlic, unpeeled
4 medium dried chiles guajillo, stemmed, seeds and deveined
6 medium dried chiles anchos , stemmed, seeds and deveined
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
2 cups any poultry broth (plus extra if needed)
1 teaspoon salt
Sugar, a big pinch if needed
Heat a heavy skillet or griddle over medium heat, lay the garlic on one side to roast. Tear the chiles into flat pieces and a few at a time, press them against the hot surface with metal spatula, flip them over and press again., you'll hear them crackle and see them blister and change colour. Remove to a bowl, cover with boiling water, weight down with a plate to keep them submerged, and soak for at least an hour, preferably 2 or 3.
Turn the garlic frequently for 15 minutes or so, until blackened a little and soft within. Remove, cool,peel and place in a blender jar. Grind the peppercorns and cumin seeds in a mortar or spice grinder and add to garlic.
Drain the chiles, squeezing gently. Add to the blender jar and measure in 1 1/2 cups of the broth. Blend until smooth and then strain though a medium mesh sieve into a large bowl. Season with salt and if the sauce is bitter or sharp,sugar. Add additional broth to the consistency of a light tomato sauce.
NOTES: if you are using powdered caldo you may want to taste the sauce before you add the salt, caldo can be fairly salty. One good thing about making your own sauce is that you control the amount of salt. Chile Ancho may also be called chile poblano or pasilla. Guajillos are very mild. If you want to substitute another type of dried chile to change the hotness you certainly can, but I would not use chipoltes since that would totally change the taste to a smoky one.