3 ounce dried chipotle chiles
6 tsps vegetable oil
12 cloves garlic peeled
Rinse the chiles.
Heat the oil in a cast iron skillet over medium heat. Add the chiles and the garlic and cook (remember to stir) until the chiles are puffed and the garlic is browned, about 5 minutes.
Transfer chiles to a bowl ad set garlic aside for now.
Soak chiles in hot water until soft, about 15 minutes and then drain. Remove the stems, veins, and seeds.
Puree chiles, garlic and 2 cups of water in a food processor or blender.
Heat the remaining oil in the same skillet over medium heat. Add chile puree and cook stirring with a wooden spoon until mixture begins to stick to skillet, about 10 minutes. Season to taste with salt.