Homemade Woodfired Spicy Enchilada Sauce

Dry roast 1 oz dry arbol chili's, 2 large sweet Vidalia onions, and two large tomatoes at 350F in cast iron pans until the vegetables are golden and the chili's are fragrant. Add 4 cups of boiling chicken broth to the chili's and set them aside until softened. Remove the stems from the chili's, straining and reserving the chicken stock liquid. Blitz the softened chili's, roasted tomatoes, onions, and 6 cloves of roasted garlic in a food processor with one large can of diced tomatoes and a small can of chipotles in adobo. Transfer the sauce to a pot and add the reserved chicken broth liquid to the mix. Season with salt to taste and a teaspoon of powdered cumin. Simmer until the sauce reduces by half. Delicious!