Makes 2-3 cups

Ingredients

1 can chipotle in adobo sauce
3 dried ancho chilies, crushed and stems removed
2 dried meco dried chipotle peppers (light colored), crushed and stems removed
3 dried black morita dried chipotle peppers (dark colored), crushed and stems removed
1 tablespoon ground cumin powder
2 teaspoon smoked paprika
2 teaspoons salt
1 cup rich pork stock or water, hot temperature
½ cup strong coffee

Directions

Place all of the ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and simmer for about 10-15 minutes or until dried chilies are soft and pliable. Allow to cool and blend in a blender until totally smooth, adding more hot water or stick to make into a thinner consistency.