- Toast the chiles lightly in a dry skillet until softened. Split open. Remove and discard seeds and core.
- Soak chiles about 30 minutes in enough hot water to cover. Drain.
- Combine chiles, onion, garlic, cumin, oregano, and water or stock in a blender. Blend to a smooth purée.
- Heat the oil in a saucepan and add the chile pu