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1
For the Ancho Paste:
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Place the chilies in a small pot and cover with water.
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Cook over medium-low heat until soft, about 15 minutes.
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Blend with the water to make this delicious, dark paste. If using chipotle peppers in sauce, blend in food proccesor and add water if needed to make a paste.
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5
For the Barbecue Sauce:
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Saute the onion until brown, 5-7 minutes, then add the garlic and cook for an additional 2 minutes.
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Deglaze the pan and place all the ingredients in a slow cooker. Stir, then blend with a hand-held blender. (If you doni1/2t have a hand-held blender, combine the ingredients in a regular blender before placing them in the slow cooker.).
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Cook at the medium-heat setting for at least 1 hour. The sauce is best, however, when slow-cooked at the low-heat setting for 8 hoursi1/2the longer the shredded gluten cooks with the barbecue sauce, the better. Stir occasionally.
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For the Wheat Gluten:
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In a large bowl, combine the dry ingredients. Add the wet ingredients and knead until most of the liquid is absorbed. (I like to keep a little extra wheat gluten on the side to absorb any excess liquid.).
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Place in an oiled baking dish and bake for 25 to 30 minutes at 350u00b0F Remove from the oven and cool.
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Cube, then place in a blender and pulse to shred. (Doni1/2t worry about making this perfect. Just worry about overusing the blender because that will create wheat-gluten mush.).
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Combine with the Barbecue Sauce. Cook in a slow cooker set at medium heat for at least 1 hour.
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To Serve:
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Place on your favorite sandwich buns (big, toasted buns with poppy seeds look great), or serve alone.
