Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn.
Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes.
Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out.
Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.