Recipes from Mexico :: Mexican Salsas and Condiments
Use this sauce for beef, pork, poultry, or as a condiment.
6 dried red New Mexican chiles
4 dried chiltepin or pequín chiles
1/2 c. commercial bottled chili sauce
1 large onion, chopped
2 cloves garlic, chopped
2 Tbsp. bacon drippings or canola (or other vegetable) oil
1 c. catsup
5 Tbsp. distilled white vinegar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
2 tsp. Liquid Smoke®
Cover chiles with hot water and let them sit for 20 mins. until soft.
Place chiles in a blender with 1 c. of the water they were soaked in and purée until smooth.
Sauté onion and garlic in oil until soft, then add remaining ingredients. Let it come to a boil, reduce heat, and simmer for 1/2 an hour. Purée the sauce in a blender until smooth.
To Barbecue
Start fire with a lot of charcoal. When it has burned down to charcoal, place a drip pan in the center of the charcoal and fill it with water. Place a 3- to 4-pound beef brisket over the pan with the fat side down. Cover the barbecue and adjust to a slow heat. After one hour, baste meat with the sauce. Repeat basting and turn the meat to cook it in an even way. The process should bake about 4 to 5 hours.
Soak mesquite wood or beans in water for an hour. Spread a couple of c. over the charcoal, cover, and smoke for 45 mins.
Remove, carve, and serve with extra sauce.
