← Back to Search Results
Mexican
Drunken Salsa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Salsa Borracha

Pulque, the fermented milky sap from the maguey or century plant, is the traditional ingredient that provides the borracha in this salsa. If it’s not available, substitute tequila or dark Mexican beer. The pasilla chiles used in this dish are not California pasillas, which are actually ancho chiles, but the dried form of the chilaca, a thin, mild, black chile. Their rich, smoky taste with a hint of chocolate makes this a wonderful sauce to serve with grilled meats and chicken, and no Mexican barbacoa would be complete without a bowl of salsa borracha.

Yield: 2 cups

Ingredients

  • 8 pasilla chiles
  • 2 cloves garlic
  • ½ cup orange juice, preferably fresh-squeezed
  • 1 cup pulque; or substitute tequila or dark Mexican beer
  • ¼ cup chopped white onion
  • 1/3 cup grated queso anejo; or substitute Parmesan cheese
  • Salt to taste

Directions

Heat a heavy skillet over medium heat, add the chiles and garlic, and dry-roast, shaking the pan occasionally, until the chiles become fragrant and the garlic is soft. Allow the vegetables to cool.

Remove the stems and seeds from the chiles and place in a bowl. Cover the chiles with very hot water and allow them to steep for 15 minutes to soften. Drain and discard the water.

Put the chiles, garlic, and orange juice in a blender or food processor and process to a smooth paste. With the motor running, slowly add the pulque until it’s incorporated into the salsa. Season to taste with the salt.

Pour the salsa into a serving bowl, stir in the onion, and garnish with the cheese.

 


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

116kcal (6%)
57mg (6%)
9mg (15%)
136mcg RAE (5%)
203mg
13mg
3g
2g
2g
6g
4mg (1%)
216mg (9%)
1g (4%)
2g (4%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
nigella-express Nigella Express
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?