Salsas and Sauces — By Ben on 17 March 2012
Salsa Borracha

Salsa borracah

[donotprint]A couple of weeks ago I took a cooking class on salsas, quelites (wild greens) and tortillas (you can see the pictures of the tortilla making process here) at Escuela de Gastronomia Mexicana. I had a lot of fun and learned some new recipes, there’s no such thing as too many Mexican recipes. The salsas we made that day were Chile morita salsa, guacamole and salsa borracha (drunken salsa). I’ve had salsa borracha before, but never like this. The key ingredient was pulque (a fermented pre-hispanic drink made from maguey. I’ve written a little bit about pulque here). It’s hard to find pulque outside Mexico (please don’t try the canned stuff. It’s just absolutely disgusting), but you can substitute with beer. That’s how a lot of taquerias make their salsa borracha in Mexico.[/donotprint]

Salsa Borracha
Author: 
Recipe type: Salsa
Cuisine: Mexican
 
Ingredients
  • The ingredients:
  • •2 tomatillos
  • •5 pasilla dried peppers*, seeded and soaked
  • •1 corn tortilla
  • •1/4 lt (8.5 oz) pulque or beer
  • •1 garlic clove
  • •1/4 white onion
  • •salt to taste
Instructions
  1. The how-to:
  2. On a comal or griddle roast tomatillos, garlic, onion and the corn tortilla. Note: the tortilla has to burn.
  3. Blend all the ingredients with the pulque or beer.
  4. Serve over tacos, flautas, sopes or any other Mexican dish.
  5. *You can find these peppers in any Mexican market or the Latino section of a super market.

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[donotprint]Here are some pictures of the cooking class:

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¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(15) Readers Comments

  1. That sauce looks and sounds delicious! Surely very tasty.

    Cheers,

    Rosa

  2. yep! I’m ready to give this a go! I’m always up for any type of mexican food, always!

  3. I’m going to scour the local mexican stores for some pulque…this definitely needs to be made and devoured!

    • There are some things you`ll never find outside of Mexico. Do not try canned pulque at all. Beer is the only choice we have in USA.

  4. What fun Ben to hone your skills at a cooking class!

  5. how long can i store the salsa for?

    • Mine lasted about a week in the fridge.

  6. I used to be able to get pulque easily here in SMA, but the sources are sadly drying up. A common substitute for salsa boracha here is orange juice, which , of course, doesn’t get you very drunk!

    Are those mixotes in your pics? I hope so and that you write about them soon.

  7. Catching up with your posts. Wow, I am so envious. That sauce looks delicious.

  8. YUM!!!!!!!!!!!!!!!! I love this salsa and am going to try your recipe. I’ll keep you posted. My mouth is watering just thinking about it!!!

  9. What a great recipe! Can see why one would want to get boozy over this. =)

  10. This looks great, Ben! I definitely am giving this one a try. My husband’s cousin & husband recently opened a restaurant with an amazing tequila and mezcal selection, and I know they also have a pulque. Maybe I should tell them to add this salsa to the menu. :)

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