• Remove the stems and seeds from the guajillo, ancho, and arbol chiles.
• Toast the chiles, cumin seeds, coriander seeds, black peppercorns, cloves, and bay leaves in a dry skillet over medium heat for 2-3 minutes, until fragrant, but without letting the chiles get dark or bitter.
• Transfer the toasted chiles and spices to a blender pitcher, and cover with the boiling water. Let soak for twenty minutes.
• Meanwhile, warm the olive oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, sauté the diced onion and minced garlic for 4-5 minutes, until the onion is translucent.
• Stir in the oregano, cinnamon, tomato paste, and brown sugar. Cook for an additional two minutes, stirring constantly to avoid burning the spices.
• Using a rubber spatula to get out all the good stuff, transfer the contents of the pan, along with the white vinegar, and salt into the blender that contains the soaked chiles and spices. Don’t you dare get rid of the soaking water! Blend for 90 seconds on medium speed until smooth.

To make chipotle peppers in adobo sauce:

• Place the dried chipotle chilies in a bowl and cover with boiling water. Let them soak until soft, approximately 30 minutes.
• Once softened, pinch off the stems and add the chipotle chilies to the blended adobo sauce. Simmer the sauce over low heat for 15-20 minutes, allowing the flavors of the adobo sauce to penetrate into the chiles.
• Store the chipotles in adobo in the refrigerator for up to a week, or can them in a sterilized glass jar to keep shelf stable for up to a year.