GREAT, Pepe! I read a bit on the juice page, and you sound really good. I remember craving those strong flavors, and chipotle has to hit the spot in a big way!
For your Cuban soul, here's a post-feast fantasy. You rehydrate your chipotles in a brine of 2 qts. water, 1/2 c. piloncillo or brown Sugar and 2 tsp. Sea Salt for 40 minutes, weighting them down with another pan filled with water. Let them stand in the brine until cool and drain.
Slit the side of the chile and remove the seeds and placenta, leaving the stem if possible.
Take a ripe platano macho and saute in a bit of butter and olive oil until golden and soft. Mash with fresh OJ and fold in dried cranberries or raisins and chopped nuts.
Stuff the chipotles with the platano macho, dredge in flour, then egg, then dry bread crumbs and quickly fry golden and crisp, and serve with sour cream.
This is a Veracruz/Tabasco street food -- super adictivo!
Meanwhile, enjoy the juice! It's like jet fuel, right?