Red Chile Sauce: Bring 2 cups of not-beef or vegetable broth to a boil. 

De-stem the guajillo chiles and the ancho chiles and remove seeds from all but 2 or 3 of the chiles. If you want the dish to be extra spicy, leave in some more of the seeds. Add them to the broth.

Peel and cut the onion in half and then cut the halves in half. Add them to the boiling broth with the chiles and cover. Turn the heat off and let soften for 30 minutes. 

After 30 minutes, use a slotted spoon and add the chiles and onion to a blender. Add in 1 cup of the soaking broth, oregano, cumin and garlic cloves to the blender as well. Blend for a few minutes until smooth. 

Run the red chile sauce through a mesh strainer in to a bowl. Push down on the solids to remove as much liquid as possible. Discard the solids.

Chile Colorado: Add 2 cups of not-beef or vegetable broth to a large pot along with the water, strained red chile sauce and 2 bay leaves. Mix well and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. 

Heat a pan on medium-high heat and add a touch of oil. Add the bag of Gardein Beefless Tips and cook until lightly browned on the outside, about 3-4 minutes. 

After 30 minutes, add the browned beefless tips to the sauce. Keep uncovered and raise the heat up to medium-high and cook for about 25-30 more minutes or until the sauce has reduced and thickened. If you want the sauce to be thicker, cook for a little longer. Taste the sauce and add salt if needed. This really depends on the saltiness of the broth you used. Remove bay leaves and serve!