I bought a pack of dried ancho chiles a while back to try out a tacos al pastor recipe. It was pretty good btw, and a similar version can be found here http://www.recipezaar.com/257173 . There are a few differences, but frankly I can't find the original. I remember you boiled the anchos in the pineapple juice. Then de-stem the soft peppers and blend all that together to use as a marinade. I think garlic and black pepper as well as ground red pepper was added as well. I may have used this recipe as a guide, and modified it to fit what I wanted, it's been a while. I think I used a small onion in the marinade as well. Anyway, I used a pork loin and cubed the meat into 1cm squares and marinated for a while then cooked in stovetop frying pan with marinade. Anyway, this was a while ago and I just came across the Anchos in a cabinet. I have quite a bit of them left. Anybody have a good idea how to use them. BTW, I'm considering using the ancho chile sauce as a marinade and mop for a butt, then smoking it and serving it pulled. After pulling I'm thinking maybe making a thicker version of the marinade as a dipping sauce. Any ideas? My only fear is the pineapple juice. I've heard it can make things a bit mushy when used for a marinade?