Toast chilis, stem & seed. Tear into pieces and put in a bowl, cover with hot water, let soak for 15 minutes.
Put chilis in a food processor, add the garlic, achiote, cloves, cinnamon, cumin, pepper, oregano, salt and vinegar.
Process to a paste, add chili water for consistency.
In frying pan, heat oil and fry paste over low heat. Stir for 3-4 minutes.
Add reconstituted chipotle peppers after processing, let sit overnight.