For the sauce:
1 ancho chile
1 pasilla chile
1 chipotle chile (from a can of chipotles en adobo)
3 Tbs. extra-virgin olive oil
1-1/3 cups medium-chopped white onion (1 medium-small onion)
2 cloves garlic, chopped
1/4 cup loosely packed fresh cilantro
1 Tbs. brandy
3/4 cup low-salt beef broth
3/4 tsp. dark brown sugar
Heaping 1/4 tsp. kosher salt; more to taste

Description

For This Dish, The Earthy Combination Of Three Of Mexico’s Most Distinctive Chiles Creates A Nuanced Result That Is Not Nearly As Hot As You Might Expect. Much Of The Spiciness Is Cut By The Cheeses, Leaving Only The Subtle Heat That Real Chile Aficiona

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