Mix ground spices, 3 tablespoons orange juice, and 2 tablespoons extra-virgin olive oil into the puree. Season to taste with salt (take a tiny dab—it's complex and flavorful, but it's also spicy stuff).
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Put 5 dried ancho chiles and 5 dried guajillo chiles in a large bowl. Add enough boiling water to cover chiles. Let soak until chiles are soft, 45 minutes to an hour. Meanwhile, toast 1 teaspoon each cumin seeds and caraway seeds in a dry skillet until aromatic. Cool, then grind in a mortar, spice mill, or clean coffee grinder.
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Transfer the puree to a fine-mesh strainer set over a medium bowl. Press the puree through the strainer, using a stain-resistant rubber spatula.
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Drain the chiles and transfer to a food processor. Add garlic clove and process until the mixture is as smooth as possible. (There will be small flecks of pepper skin.)
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