Preheat the oven to 400 degrees F (200 degrees C).

Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.

Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.

Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.