Rinse the dried ancho and guajillo chiles under cold water. Remove the stems and seeds, then place them in a saucepan with enough water to cover them. Bring the water to a simmer over medium heat and let the chiles soak for about 15 minutes, or until they are soft.

In a separate large skillet, add a drizzle of vegetable oil and heat over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Once the chiles are soft, drain them and add them to a blender along with the sautéed onions and garlic. Pour in the vegetable broth, and add ground cumin, dried oregano, salt, and pepper to taste. Blend until the mixture is smooth and well combined.

Pour the blended sauce back into the skillet. Simmer over low heat for about 10 minutes to let the flavors meld, stirring occasionally to avoid sticking, and adjust the seasoning if necessary.

Your Red Enchilada Sauce is ready to use! Drizzle it over tortillas filled with your favorite ingredients, or use it as a base for numerous dishes.