Picture looks good bwar. I like the idea of that recipe.
But I'd typically use double-triple the amount of reconstituted dried chile for that amount of meat. I usually use a blend of ancho, gaujillo, cascabel, and chile de arbol.
Dried chile peppers should be toasted on a comal or hot dry skillet for a minute or so, just until fragrant, before reconstituting. Or if you're doing a ton of them, a couple minutes in the oven on a baking sheet.
I also don't use chipotle in adobo, that adobo sauce is very vinegary and I don't want that in my chile (I do use chipotle in adobo for many other things, including just tossing on a sandwich). When I want the smoked jalapeno flavor, I just use straight up dried chipotle and reconstitute them the same way I do all of the other peppers.
You don't typically see Texans topping a bowl of red with cilantro, although it occasionally happens. But diced raw onion and shredded cheddar are quite common. And Fritos or Saltines in the bowl are also a staple. Sometimes cornbread, too.
