Southwestern Barbeecue Sauce for beef, pork, and poultry, or as a condiment.
6 dried red New Mexican chiles
4 dried chiltepin or pequin chiles
1/2 cup commercial bottled chili sauce
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1 cup ketchup
5 tablespoons distilled white vinegar
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons Liquid Smoke
Cover chiles with hot water and let them sit for 20 minutes until soft.
Place chiles in a blender with 1 cup of the water they were soaked in and puree until smooth. Sauté onion and garlic in oil until soft, then add remaining ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes.
Puree the sauce in a blender until smooth.
To Barbecue: Start fire with a lot of charcoal.
When it has burned down to coals, place a drip pan in the center of the coals 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 evenly. The process should bake about 4 to 5 hours.
Soak mesquite wood or beans in water for an hour. Spread a couple of cups over the coals, cover, and smoke for 45 minutes. Remove, carve, and serve with extra sauce.