Pasilla chilli salsa with beer or pulque, perfect with barbacoa.
About this recipe
Salsa borracha — literally "drunken salsa" — is a traditional Mexican sauce named after the beer or pulque included in its preparation. It is made from toasted pasilla chillies, garlic, onion, crumbled fresh cheese, and a generous splash of dark beer or pulque that gives it a deep, slightly bitter, and utterly addictive flavour. The pasilla chillies are toasted on a comal until they release their smoky aroma, briefly soaked, then ground in a molcajete (traditionally) or blender with the other ingredients. The texture is rustic, with visible pieces of chilli and cheese. It is the inseparable companion of lamb barbacoa, mixiotes, and carnitas tacos in the markets of central Mexico. Every barbacoa stall has its own version, and diners consider it just as important as the meat itself.
History & Origin
Salsa borracha has its roots in pre-Hispanic central Mexico, where pulque — a fermented agave drink — was sacred and used in both religious ceremonies and everyday cooking. When the Spanish introduced beer, it began to replace pulque in many preparations, including this salsa. The name "borracha" (drunken) refers to the alcohol it contains, though much of it evaporates during cooking. In the markets of Actopan (Hidalgo), the barbacoa capital, salsa borracha is mandatory: each stall prepares it fresh every morning in a molcajete, and customers judge the quality of a stall by its salsa as much as its meat. In Mexico City, Sunday barbacoa is incomplete without it. Variants abound: in Tlaxcala chicharrón is added, in Querétaro chile morita is used, and in Puebla bitter orange juice is incorporated. The crumbled fresh cheese stirred in at the end softens the heat.
Estimated cost
£6.00
Total cost
£0.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
45
Calories
1g
Protein
6g
Carbohydrates
1g
Fat
2g
Fibre
280mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Tuesta los chiles pasilla en un comal o sartén seca a fuego medio durante 30 segundos por cada lado, presionándolos con una espátula. Deben cambiar de color ligeramente y liberar su aroma. No los quemes.
- 2
Remoja los chiles tostados en agua caliente durante 10 minutos. Escurre y reserva.
- 3
En el mismo comal, asa los dientes de ajo y la cebolla hasta que tengan manchas doradas por todos lados, aproximadamente 5 minutos.
- 4
Licúa o muele en molcajete los chiles, el ajo, la cebolla asada, la cerveza y la sal hasta obtener una salsa de textura semi-rústica. No debe quedar completamente lisa.
💡 Si usas molcajete, el sabor es notablemente mejor.
- 5
Vierte la salsa en un tazón, incorpora el queso fresco desmoronado y mezcla suavemente. Sirve a temperatura ambiente.
💡 La salsa espesa al reposar; ajusta con un poco más de cerveza si lo deseas.
Reviews for Drunken Salsa
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