Wipe the chilies with damp paper towels. Using scissors, cut off the tops and cut each Chilies lengthwise in half. Remove the seeds and veins. On a comal or in a dry skillet toast the chilies about 3 seconds on each side, holding them down with a wide spatula, until barely blistered and aromatic. Do not burn, or it will taste bitter. Submerge the chilies in a bowl of hot water, and soak for 20 minutes. Meanwhile, heat the oil in a medium skillet over medium low heat and cook the onion and garlic slowly until they start to brown, 5 - 6 minutes. Stir in the oregano and cumin and immediately transfer to a blender. Add the tomatoes to the blender. With tongs, lift the chilies from the soaking water and place them in the blender. Taste the Chilie water. If it has a pleasant taste and is not bitter, add 1/2 cup of Chilie water to the blender, along with a 1/4 cup of water. If it is bitter, discard the Chilie water and add 3/4 cup of water. Blend the mixture for 1 minute or until the sauce is as smooth as possible, scraping down the sides of the blender jar as needed. Pour the sauce through a strainer or a food mill into a medium bowl. Discard the remaining bits of tough skin and seeds. Transfer the pureed Chilie sauce to a saucepan and simmer the sauce for 15 minutes over low heat, stirring occasionally, until completely cooked and the flavors are blended. The sauce is ready to use, or cover and refrigerate for 5 days, or freeze up to 3 months. Makes 2 1/2 cups

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