This sauce can be used with beef, pork and poultry.

6 dried red New Mexican chiles,
    stems and seeds removed
4 dried chiltepin chiles
1/2 cup commercial "chili" sauce
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1 cup catsup
5 tablespoons distilled white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons Liquid Smoke

Cover the chiles with hot water and let them sit for 30 minutes until softened. In a blender, pur