Remove stems from chiles. Tear chiles into 1/2-inch pieces and combine in a heatproof
Bring water to boil. Pour water over chiles; stir well, then cover. Let stand
for 2 hours, stirring occasionally.
Drain chiles, reserving the liquid.
Puree the solids in a food processor until smooth. Press the puree through a
fine sieve to remove any unprocessed seeds or tough bits of skin.
Stir in reserved
soaking liquid and adobo from the chipotles.
Cover tightly and refrigerate or freeze
until ready to use.
Substitute the paste in any recipe calling for powdered chile, using about 1
cup of paste for each 1/3 cup of powder. However, you CANNOT substitute 1/3 cup
powder in a recipe calling for 1 cup of chile paste.