I concur with PytnPlace. I just got one of Rick Bayless's cookbooks this year, and in many of the recipes, you make a chile sauce (same technique for Mole, as well), by toasting the dry chiles in a skillet, removing the stems and seeds, then soaking in hot water for about 30 minutes. Then they are usually pureed, and if you use a chile with a thicker skin, you usually strain the puree, then proceed with the recipe.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!