Heat a bowl, containing 1 1/2 cups water in the microwave to boiling. Fully submerge the chiles in the hot water until well saturated, about 1 hour. With a hand blender, puree the chile/water mixture to a smooth consistency. Strain the thin paste through a fine-mesh strainer. While using a wooden spoon, mash, scrape and coax the maximum quantity of the sauce from the skins into a receiving bowl. Adjust water level to about 1 1/2 cups.
Smash the garlic into a paste. Place the red chile sauce into a saucepan, along with cumin, Mexican Oregano, garlic and a fair amount of salt. Bring the pan to a boil, then simmer slowly for 10 minutes. Do not reduce this sauce too severely.
Add 1-2 oz of finely diced shallots to the simmering chile sauce to produce Chile Colorado.
For a sauce based on chile powder and enriched by cream, see the recipe below.
In a small sauce pan - over low heat, combine the chile powder, cumin, coriander, garlic powder and salt. Increase the heat to medium. Pour in the water. Stir until the sauce achieves the consistency of a thin tomato sauce. Spoon in the créme fraîche. Reduce until the sauce barely coats the back of a spoon.
The sauce is an elegant compliment for grilled pork chops, roasted tenderloin and broiled chicken, served with flat-breads on the side.