If you are using a coffee grinder, first grind uncooked rice or soda crackers to remove the coffee oils and residue. Repeat after grinding the pods, unless chipotle flavored coffee appeals to you. Substitute 1 teaspoon of powder for each chile chipotle when cooking. Canned chipotles in an adobado sauce, or chipotles en adodo , are the easiest to use and the most versatile. If you are substituting canned for dried, be sure to rinse the chile well unless the recipe calls for a chipotle en adobo .
Chipotles come in other forms as well.
When substituting a chipotle-based table sauce, use approximately 1 tablespoon of the sauce for one pod. There are other smoked chiles on the market, such as pasillas de Oaxaca or habanero, and they can be used in recipes calling for the traditional chipotle. Remember the different heat levels when substituting, and make adjustments in the amount you use. This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.