📝 About This Recipe
A legendary staple of traditional Mexican barbecue, Salsa Borracha gets its name from the addition of dark beer or pulque, which lends a deep, yeasty complexity to the smoky profile of Pasilla chiles. This sauce is celebrated for its rich, mahogany color and a sophisticated balance of earthy heat and tangy acidity. It is the quintessential accompaniment to Barbacoa or grilled meats, offering a rustic texture and a flavor profile that evolves beautifully as it sits.
🥗 Ingredients
The Chiles
- 6 pieces Pasilla Chiles (dried, wiped clean, stems and seeds removed)
The Aromatics
- 3 pieces Roma Tomatoes (ripe and firm)
- 1/2 piece White Onion (cut into thick wedges)
- 3 cloves Garlic (unpeeled for roasting)
The 'Drunken' Element
- 1 cup Dark Mexican Beer (such as Negra Modelo; alternatively use Pulque for ultimate authenticity)
Seasoning and Texture
- 1 tablespoon Olive Oil (for frying the salsa)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Piloncillo or Brown Sugar (to balance the bitterness of the chiles)
Traditional Garnishes
- 1/4 cup Queso Añejo or Cotija (crumbled)
- 2 tablespoons Cilantro (freshly chopped)
- 2 tablespoons White Onion (finely diced for topping)
👨🍳 Instructions
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1
Preheat a heavy cast-iron skillet or comal over medium heat until it is very hot.
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2
Place the cleaned Pasilla chiles on the skillet. Toast them for about 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, as this will make the salsa bitter.
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3
Transfer the toasted chiles to a bowl and cover them with 1/2 cup of the beer. Let them soak for 10 minutes to soften.
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4
On the same hot skillet, roast the tomatoes, onion wedges, and unpeeled garlic cloves. Turn them occasionally until the vegetables are charred on all sides and the garlic is soft.
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5
Once the garlic is roasted, remove the papery skins. Peel away any excessively blackened skin from the tomatoes if desired, though a little char adds great flavor.
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6
In a blender or a traditional molcajete, combine the soaked chiles (and their soaking beer), the roasted tomatoes, onions, and garlic.
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7
Pulse the mixture until you achieve a coarse, chunky texture. Authentic Salsa Borracha should not be perfectly smooth; it needs body.
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8
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Carefully pour in the salsa—it may splatter—and fry it for about 5 minutes while stirring.
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9
Pour in the remaining 1/2 cup of beer, the apple cider vinegar, salt, and piloncillo. Stir well to combine.
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10
Reduce the heat to low and simmer the salsa for another 8-10 minutes until it thickens slightly and the flavors have melded into a deep, savory sauce.
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11
Remove from heat and let the salsa cool to room temperature. The flavors will continue to develop as it cools.
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12
Just before serving, stir in the finely diced raw onion and cilantro, and top with the crumbled cheese for a beautiful contrast in texture and color.
💡 Chef's Tips
If the salsa feels too bitter, a tiny extra pinch of piloncillo or sugar will neutralize the tannins from the chile skins. Always use a dark beer for this recipe; light lagers lack the depth of malt needed to stand up to the Pasilla chiles. For the most authentic texture, use a molcajete (lava stone mortar and pestle) instead of a blender. This salsa tastes even better the next day, so consider making it 24 hours in advance. If you cannot find Pasilla chiles, Ancho chiles make a suitable, though sweeter, substitute.
🍽️ Serving Suggestions
Serve alongside traditional slow-roasted Lamb Barbacoa for the most classic pairing. Use it as a robust topping for Tacos de Carne Asada or grilled ribeye steak. Pair with warm, handmade corn tortillas and a side of salty Chicharrón. It works wonderfully as a dip for thick, crunchy Totopos (tortilla chips) during a party. Accompany with a cold glass of the same dark beer used in the recipe to tie the flavors together.