This image courtesy of Maren Caruso

Borracha means "drunk,"and sometimes refers to food that contains a small amount of alcohol, in this case mezcal or tequila, which are natural partners with powerful chile salsas. This particular salsa developed out of a recipe I came up with for a lamb birria, a kind of soup or stew rich with chiles, spices, and garlic. It is strong and intense.

NotesServing Ideas: I simmer chunks of beef, lamb, or chicken in stock, then shred the meat and finish with some of this salsa to make a thick stew, or you can simply spoon it over roasted or grilled meats.



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together, game day

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian


Five Ingredients or LessYes

Taste and Texturehot & spicy, savory

Type of Dishsalsa, sauces


  • 3 pasilla chiles
  • 3 guajillo chiles
  • 3 cascabel chiles
  • 5 cups hot water
  • 6 cloves garlic
  • 2 tablespoons minced white onion
  • 1 teaspoon salt
  • 6 black peppercorns
  • 2 allspice berries
  • 1 whole clove
  • 1?4 teaspoon ground cinnamon
  • 1 teaspoon cumin seeds
  • 2 tablespoons vegetable oil
  • 1 teaspoon mezcal or tequila


  1. Turn on the fan over the stove. Heat a large cast-iron skillet over high heat. Remove the stems from the chiles, cut a slit up one side of each, and remove the seeds. Open up flat. One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown. Turn and repeat, being careful not to burn.

  2. Place the chiles in a small, deep bowl and add 2 cups of the hot water. Soak the chiles for 45 minutes, pressing down occasionally into the water.

  3. Drain the chiles and place in a blender. Discard the soaking liquid. Add 2 cups of the remaining water and the garlic, onion, salt, peppercorns, allspice, clove, cinnamon, and cumin. Blend on high speed for 3 minutes, until very smooth.

  4. In a heavy sauté pan, heat the oil. Add the chile puree. It will splatter, so be ready with a splatter screen. Cook the chile puree for 10 minutes, stirring several times. Rinse the blender with the remaining 1 cup of water and add the water to the pot along with the mezcal. Simmer for 30 minutes, stirring occasionally. Strain through a food mill or sieve.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password