Remove the stems and seeds from the dried chilies
Toast chilies over open flame on the stove for about 10 seconds each side you will see the chili blister and small amount of smoke do not start on fire
Put chilies in blender with 2 cups of chicken broth, set aside
Heat a large sauce pan or dutch oven over medium heat and add one tablespoon of olive oil,
and sauté the diced white onion
When onion begins to caramelize add the garlic
One garlic becomes fragrant after about one minute add in the cumin and oregano stir for another minute then add this all to the blender with the chiles and chicken broth
Blend until very smooth and any large chunks of chilies are pulverized then return to the sauce pan. If you want you can strain the mixture to get out any chunks of chili or seeds at this point if desired. If you have a high powered blender, straining isn’t necessary
Cook over medium heat, stirring often, until sauce reduces to a thick almost tomato paste like consistency, stir in the third cup of chicken broth then add salt to taste. Keep warm if using immediately