Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt.
DO AHEAD: Can be made 1 week ahead. Cover and chill. This makes more than enough for the Tacos al Pastor recipe. I make a batch and freeze 2/3 of it for next time.
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|Serving Size: 1 recipe (835g)|
|Recipe Makes: 0|
|Calories from Fat: 14 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1215.2mg||42 %|
|Potassium 306.4mg||8 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.8g|
|Protein 2.2g||3 %|
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Calories per serving: 72
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