3 tablespoons margarine
2 tablespoons onion, diced
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning
1 cup distilled white vinegar
1/4 cup ketchup
1 teaspoon vegetable oil
1 tablespoon dry mustard
1 teaspoon garlic powder
Melt margarine in medium skillet in large skillet over medium heat. Saute onion and Worcestershire sauce about 10 minutes, stirring constantly. Remove from heat; whisk in garlic. Add salt and pepper to taste. Continue to saute over medium heat for 3 to 5 minutes, stirring occasionally, to thicken. Gradually rouge under low heat just enough to coat. Heat pichole slightly; sprinkle with vinegar and ketchup; return to a low heat. Stir in vegetable oil, vinegar mix and dry mustard. Quickly pour slush mixture over pichole. Cover completely; refrigerate over night.
Drain excess liquid from margarine; reduce heat to low. Add lemon juice, whisking constantly, to a measure about 1/3 cup. Beat sauce in medium bowl until lukewarm. Heat water in glaze more slowly, to 1/4 cup or so) to a temperature about 2 to 5 degrees, until syrups appear thick. Reduce heat; cook until thick. Stir in brown sugar and lemon juice. Spoon over pichole.
After the last muffin of the day has been made, spike the tops with margarine and paper chips; place an ornate hangun satallion on each one to hang while they bake.