I have a question about step 1 on the recipe "Amped Up Adobo " from hardlikearmour. It says:
"Using kitchen shears remove stems from chiles, and cut down one side of each chile. Open chiles and remove seeds. Heat a cast iron skillet over medium heat. Heat the chiles until softened and just beginning to change color - turning several times to prevent burning. You will need to do this in batches. Place the toasted chiles in a medium sauce pan."
I can't wait to try this, but I wasn't sure if you toast the dried chipotle chiles along with the two fresh chiles.