Start by removing the seeds and stems of your dried chile pods while simultaneously rinsing under cool water.
Place your rinsed chile pods in a large sauce pan with 4 cups of water.
Bring to a boil, cover, reduce heat & simmer for 20 minutes, or until chile pods are soft.
Using tongs, remove your chile pods (reserve cooking water) and place in a food processor or blender with your 2 garlic cloves. Blend until smooth.
In a saucepan, heat oil over medium heat. Add tapioca flour & cook for 2-3 minutes until you have a nice roux.
Add your blended chile paste & stir with your roux until combined well.
Add 1 1/2 cups of your reserved chile cooking water. Stir well. Add salt & oregano. Stir well again.
Bring to just boiling, reduce heat, and simmer your red chile sauce for 10 minutes, or until desired consistency (you can add more water if too thick, more tapioca starch if too thin!).
Turn off heat. Let cool for at least 10 minutes before using, or let cool completely before storing (fridge or freezer) in lidded glass containers for future use