This paste, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.

• 4 dried ancho chili peppers, stems, veins, and seeds removed
• 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed
• 2 canned chipotle chile peppers (or reconstituted dried chipotles)
• l/2 cup chopped onion
• 4 garlic cloves
• 2 teaspoons ground cumin
• 2 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon kosher salt

Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.

Yield: 2 to 3 cups

Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.

Origin: Created by Chef Jon Jividen,
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