Salsa Borracha
Prep 25 min Total 1 hr
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.
Notes
- For milder salsa, reduce to 1 arbol chile. For more heat, use 4.
- Mezcal variation: replace beer with 60 ml mezcal and add 1 tsp honey.
- Keeps 5-7 days refrigerated.
See Also
Salsa de Cacahuate (Simple Peanut-Arbol)
Salsa Macha
Cooked Salsa Verde
Roasted Salsa Verde
