[CH] Dried Chile Question

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We made some chili the other night, very good if I do say so.  But didn't
have all the fresh chiles we prefer, so I soaked some assorted dried chiles
and used them.  Anchos, guajilla, "New Mexican Chiles" (whatever these are),
pasillas; I'm not sure exactly which. The only problem was the skins.
Tough.

How does one normally use these moderately fleshy dried chiles?  With the
skins?  Skinned?  How?

Thanks,

Riley

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