Note: The chiles should be fresh, firm and shiny. Avoid using chiles that are dull, soft and wrinkled; they are old and will be too soft after they have been seared and skinned. The fresher they are, the easier they will skin and handle when stuffing and cooking. In order to skin the chiles, they must be seared on the outside until black. Ideally you want them seared, but still firm.