It's important to be careful when refrying the sauce; when it hits the hot pan it may splatter. Protect your hands with kitchen mitts, and use this pro trick: Have the lid partially covering the pot with just enough space to pour the sauce in. This way, once all liquid is inside the pot, it is easier to cover the pot. Dried chiles like the ancho, pasilla and dried guajillo chiles in this recipe are a great pantry staple. You can find them in Mexican grocery stores, or in the spice aisle or international aisle at some larger supermarkets—or online, of course.