Salsa borracha translate to drunken salsa. Traditional ingredients, such as fresh chiles, tomato, tomatillo, onion and garlic all included! The twist is the addition of Mexican beer. The flavors of the beer are subtle and pair well with any of your favorite grilled or pan seared steaks.
Tequila and Mezcal!
Yes, there are versions prepared with tequila or mezcal. Some that are mostly dried chiles and prepared in a molcajete. Meant to be enjoyed when made fresh over some hot grilled carne asada. It’s not a salsa recipe that can be stored for more than a few days.
The Other Salsa Borracha!
Beer braised beef recipe that my cousin Victor, from Mexico, shared with me a few years back. He explained to me that it is traditionally prepared in a large metal disc outdoors and served over grilled corn tortilla tostadas that have melted cheese. Sooo delicious! The wheels in my head are spinning with the thought of adding the salsa on top! Definitely next time.
Salsa Borracha
Ingredients
- 4 large tomatillos
- 3 large Roma tomatoes husk removed and washed
- 3 jalapeños peppers stems removed
- 3 serrano peppers stems removed
- 1/3 section of onion
- 4-5 cloves of garlic with skins on
- 2 chile ancho pods stems and seeds removed, tear into small pieces
- oil
- 12 oz Mexican lager style beer
- Salt to taste
Instructions
- In an extra large skillet or comal(griddle) that has been preheated at medium, add the tomatoes, tomatillos, onion, garlic, jalapeños and serrano peppers. If you don't have enough room, you can use two separate skillets as I show in the video.
- The ingredients will dry roast for up to 15-25 minutes. Remove the garlic, peppers and tomatillos after 15 minutes. Continue roasting tomatoes for another 10 minutes, turning as needed.
- When ready, transfer all of the dry roasted ingredients to the blender, making sure you peel the garlic before adding. Season with salt to taste. Pulse to blend until you have a coarse looking salsa. Set aside.
- In a skillet at medium heat, add the torn pieces of chile ancho. Drizzle in 2 tsps of oil. Stirring often, fry the chile ancho for a few minutes or until it becomes aromatic and toasty looking.
- To the skillet with the chile ancho, pour in the coarse salsa from blender. Stir well to combine. Cook for a few minutes. Pour in the beer, stir well. When it comes up to a simmer, reduce heat slightly and taste for salt. Continue cooking the salsa until the chile ancho breaks down, salsa becomes thicker and darker. Store cooled salsa in an airtight container. Because of the beer, salsa is best the for only 3 days.
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Looks so good! My grandmother used to make this. My grandfather used to say it helped him with his hangovers! LOL
Thanks for the recipe!
You’re welcome Rose!