Pecos Picnic Recipe

Prepare chile sauce

Remove stems and seeds from dried chiles. Toast chiles lightly in a dry skillet over medium heat 30–60 seconds per side until fragrant but not burned. Transfer toasted chiles to a bowl and cover with 2 cups hot water; soak 15–20 minutes until softened. Reserve 1/2 cup soaking liquid.

In a blender, combine soaked chiles (drained but reserving some soaking liquid as needed), garlic, tomato paste, white vinegar, ground cumin, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 cup broth. Blend until very smooth, adding reserved soaking liquid a tablespoon at a time to achieve a thick sauce (about slightly thinner than ketchup). Taste and add optional brown sugar if desired to round flavors.

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Pat pork cubes dry and season lightly with remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Brown pork in batches until nicely caramelized, about 3–4 minutes per side. Remove and set aside.

Lower heat to medium, pour the chile sauce into the pot and cook 2–3 minutes, stirring to remove any browned bits. Return browned pork to the pot, add bay leaf and enough broth to nearly cover the meat (about 1 cup; add more if needed). Bring to a simmer.

Cover and braise on low simmer (or in a 325°F / 160°C oven) for 1.5–2 hours, or until pork is fork-tender and sauce has thickened. Check once halfway and stir; adjust salt to taste. For a slightly drier, more picnic-friendly texture, uncover for the last 20–30 minutes to reduce sauce.

Shred or cube pork as desired. Keep warm or chill for picnic; reheat gently in sauce before serving.

Trim excess fat from brisket leaving about 1/8–1/4 inch fat cap. Pat dry. Rub mustard evenly over the brisket to help the spice rub adhere.

Mix kosher salt, black pepper, paprika, garlic powder and onion powder. Apply the rub liberally to all sides of the brisket, pressing it into the meat.

Prepare smoker or grill for indirect cooking at 225–250°F (107–121°C). Add mesquite wood chips or chunks per your smoker/grill instructions (mesquite is strong—use moderate amount). Place brisket fat side up on the grate.

Smoke brisket until internal temperature reaches about 195–203°F (90–95°C), roughly 6–8 hours depending on size and smoker. During smoking, spritz with a little beef broth or apple cider vinegar every 60–90 minutes after the first 2 hours to maintain moistness.

When brisket reaches target temperature, remove and wrap tightly in foil (or butcher paper) and rest for 30–60 minutes to let juices redistribute.

Unwrap and shred brisket against the grain using two forks or shredding claws. If meat seems dry, stir in up to 1 cup warm beef broth and 1/2–1 cup BBQ sauce to taste until moist and saucy. Add 2 tablespoons apple cider vinegar to brighten flavor. Keep warm for serving or cool and pack for picnic.

If breasts are very thick, butterfly or pound gently to even thickness (about 1/2 inch) so they cook evenly. Pat chicken dry.

Combine Chimayo chile powder, ground cumin, garlic powder, salt and black pepper in a small bowl. Rub seasoning evenly over both sides of the chicken breasts.

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear without moving 4–5 minutes until a deep golden crust forms. Flip and cook 4–5 minutes more, or until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and let rest 5 minutes.

In the same skillet, add 1 tablespoon butter. Add sliced poblano peppers and sliced onion. Sauté over medium heat 6–8 minutes until softened and slightly charred, stirring occasionally. Season with a pinch of salt and a squeeze of lime juice.

Return chicken to the skillet for 1–2 minutes to meld flavors, spooning peppers and onions over the breasts. Finish with chopped cilantro if using and additional lime wedges on the side.

Choose two entrees to pack. For sandwiches or tacos: warm tortillas or rolls and layer portioned carne adovada, shredded brisket, or sliced chimayo chicken with peppers/onions and pickled red onions or slaw.

If packing hot food for a picnic, keep hot items in insulated containers; pack sauces separately in leakproof jars. Provide lime wedges and extra BBQ sauce on the side.

Estimate portions: the recipe quantities above serve about 6–8 people total when offered family-style with sides. Adjust portioning to fit picnic guest count.