Salsa Borracha

January 4, 2020

Salsa Borracha - kvalifood.com

Salsa borracha (drunken salsa) is a pasilla chile salsa from central Mexico. The addition of beer (or traditionally pulque) gives it a fermented depth that pairs with barbacoa, birria, and carnitas.

Makes ca. 2 cups

Ingredients

4 pasilla chiles, stemmed, seeded (ca. 30 g)
2 chiles de arbol, stemmed (ca. 2 g)
400 g tomatillos (about 6 medium), husked, rinsed
1/4 medium white onion (ca. 25 g)
2 garlic cloves, unpeeled (ca. 10 g)
180 ml Mexican dark beer
240 ml boiling water, for soaking
1 tsp salt
cotija cheese, crumbled, for serving
white onion, finely diced, rinsed, for serving

Directions

Toast pasilla and arbol chiles in a dry skillet over medium heat, about 1 minute per side, until fragrant. Transfer to a bowl, cover with boiling water, soak 20 minutes. Reserve soaking liquid.
Broil tomatillos until charred and soft (about 7 minutes per side). Roast garlic and onion in the dry skillet until charred (about 8 minutes). Peel garlic.
Drain chiles. Add chiles, tomatillos, garlic, onion, beer, and salt to a blender. Blend smooth. Add soaking liquid if too thick.
Rest at least 15 minutes. Serve topped with cotija and diced onion.