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. Wow this salsa looks delicious!! I can’t wait to try it. I’ve never heard of Pulque, but I’ll look for some.

  2. When I first read the title and going by my basic Spanish I was curious to see how the “drunken” part came into effect. I’m intrigued by this and would def love to try it. Looks delicious!

    • A friend of mine makes a salsa borracha but its different than what I see here. Hers was not cooked and was made with raw cabbage, avocados, onion, jalapenos, tomatoes, garlic and a can of beer. have you ever heard of this recipe? I can’t seem to find it anywhere. Can you help me?

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