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.
- 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
- The how-to:
- On a comal or griddle roast tomatillos, garlic, onion and the corn tortilla. Note: the tortilla has to burn.
- Blend all the ingredients with the pulque or beer.
- Serve over tacos, flautas, sopes or any other Mexican dish.
- *You can find these peppers in any Mexican market or the Latino section of a super market.
Here are some pictures of the cooking class: