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)
1/2 c  Chopped onion
4    Cloves garlic
2 ts Ground cumin
2 tb Dried oregano (preferably
-Mexican)
1 ts Kosher salt

This paste, created by Chef Jon Jividen, 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.

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.

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