New Mexican Red Pepper Paste 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 chile peppers, stems, veins     and seeds removed 2 dried New Mexican chile peppers (guajillo),     stems, veins and seeds removed 2 canned chipotle chile peppers (or reconstituted     dried chipotles) 1/2 cup chopped onion 4 garlic cloves 2 teaspoons ground cumin 2 tablespoons 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 chiles. 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).