📝 About This Recipe
Originating from the heart of Central Mexico, Salsa Borracha—or 'Drunken Sauce'—gets its signature depth from a dark splash of Mexican lager and the earthy, raisin-like sweetness of dried Pasilla chiles. This isn't your average table salsa; it is a sophisticated, velvety condiment that balances smoky heat with the tangy crunch of pickled onions and salty crumbles of queso añejo. It is a rustic masterpiece that transforms any grilled meat into a gourmet experience.
🥗 Ingredients
The Chile Base
- 5-6 pieces Pasilla Chiles (dried, stems and seeds removed)
- 2-3 pieces Arbol Chiles (for extra heat, optional)
Aromatics and Vegetables
- 3 pieces Roma Tomatoes (ripe and firm)
- 1/2 piece White Onion (thickly sliced)
- 4 cloves Garlic (unpeeled)
- 2 tablespoons Vegetable Oil (or lard for traditional flavor)
The Liquid and Seasoning
- 1/2 cup Mexican Dark Lager (such as Negra Modelo)
- 1 tablespoon Apple Cider Vinegar (for brightness)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Piloncillo or Brown Sugar (to balance the bitterness)
Finishing and Garnish
- 1/4 cup Queso Añejo or Cotija (crumbled)
- 2 tablespoons White Onion (finely diced)
- 2 tablespoons Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Preheat a heavy cast-iron skillet or comal over medium-high heat. Do not add oil yet; we want a dry toast for the vegetables.
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2
Place the tomatoes, sliced onion, and unpeeled garlic cloves on the skillet. Char them until they are blackened in spots and softened, about 8-10 minutes. Remove them as they finish.
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3
Once cool enough to handle, peel the charred skin off the garlic cloves and discard.
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4
In the same skillet, lower the heat to medium and toast the dried Pasilla chiles (and Arbol chiles if using) for 30-60 seconds per side until fragrant. Be careful not to burn them, as they can turn bitter.
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5
Place the toasted chiles in a bowl of hot water and let them soak for about 10 minutes until they are pliable and soft.
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6
In a blender, combine the charred tomatoes, onion, peeled garlic, and the soaked chiles (discard the soaking water).
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7
Add the Mexican dark lager, apple cider vinegar, salt, and piloncillo to the blender.
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8
Pulse the blender until the salsa is mostly smooth but still retains a bit of rustic texture. Avoid over-processing into a complete liquid.
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9
Heat 2 tablespoons of oil in a saucepan over medium heat. Carefully pour in the blended salsa—it will splatter slightly as it 'sears' in the oil.
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10
Simmer the salsa for 10 minutes, stirring occasionally. This step cooks out the raw alcohol flavor and thickens the sauce to a rich consistency.
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11
Remove from heat and let the salsa cool to room temperature. The flavors will deepen significantly as it cools.
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12
Just before serving, stir in the finely diced raw onion and cilantro, then top with the crumbled queso añejo for a salty finish.
💡 Chef's Tips
For the best flavor, use a dark Mexican beer like Negra Modelo; light lagers don't provide the necessary malty depth. If your chiles are very dry, make sure to remove all seeds after soaking to ensure a smooth texture. Always 'fry' the salsa in a little oil after blending; this traditional Mexican technique (sazonar) is the secret to a professional-tasting sauce. If the salsa is too thick after simmering, thin it out with a tablespoon of water or a bit more beer until it reaches your desired consistency. Make this a day in advance; the 'drunken' flavors meld and improve significantly after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve alongside a platter of slow-roasted Barbacoa or carnitas for the most authentic pairing. Use it as a bold topping for grilled Ribeye steaks or thick-cut pork chops. Pair with warm, handmade corn tortillas and a cold Michelada to complement the beer notes in the sauce. Drizzle over roasted sweet potatoes or grilled portobello mushrooms for a smoky vegetarian treat. Serve as a dip with thick, restaurant-style totopos (tortilla chips) and a side of fresh guacamole.