Salsa Borracha
Pulque-Pasilla Salsa
Toasted pasilla chiles are simmered with pulque, dark beer, or a touch of mezcal to mellow the alcohol's sharp edge, finished with crumbled aged cheese for spooning over barbacoa.
Salsa Borracha
✦ Antes de Empezar
Before you cook
Can I use mezcal instead of pulque or beer?
Yes — pulque or dark beer gets simmered into the salsa for 3 to 5 minutes to soften its sharpness, but if you're using mezcal instead, add only 1 to 2 tablespoons at the very end, off heat, so you get its aroma without harsh alcohol flavor.
Ingredientes· 8View
Salsa Base
- 4 largeDried Pasilla Chilesstems and seeds removed
- 1 bottle (12 oz)Dark Mexican Beer (Negra Modelo)provides the iconic rich flavor
- 1/2White Onionsliced into rings
- 3 clovesGarlicpeeled
- 1/4 cupFresh Orange Juice
- 1 tbspApple Cider Vinegar
- 1 tspSalt
Topping
- 1/4 cupCotija Cheese or Queso Frescocrumbled
Instrucciones
6 pasosTuesta y remoja los chiles
Toast and soak the chiles
Toast the pasilla chiles gently and soak them in hot water for 10 minutes.
Asa los vegetales
Roast the vegetables
Roast the tomatoes or tomatillos, onion, and garlic.
Muele la salsa
Blend the salsa
Blend or grind with the chiles, salt, and enough soaking water for a coarse salsa.
Fríe y cuece con pulque
Fry and simmer with pulque
Fry the salsa in oil for 5 minutes, then add the pulque or beer and simmer 3 to 5 minutes to soften the alcoholic edge.
Ajusta con mezcal
Adjust with mezcal
If using mezcal instead, add only 1 to 2 tablespoons at the end for aroma.
Sirve y decora
Garnish and serve
Garnish with cheese if desired and serve with barbacoa or grilled meat.