Toast chiles in a Dutch oven until starting to soften and aromatic (stir regularly, don’t let them burn!). Add 6 cups water, bring to a boil, cover and reduce heat to low, simmering until tender (about 30 minutes). Drain and cool.
Meanwhile in a heavy skillet, saute bruised garlic cloves and shallot or onion in oil – very slowly – until golden brown and soft, about 15 minutes.
Remove stems from cooled chiles and discard, add chiles to blender along with garlic & oil, and 1 cup of rich chicken broth / stock — puree until smooth. Remove and strain into a bowl, seasoning to taste with sea salt and oregano. Serve with anything and everything!
