Salsa Borracha
The soul of this salsa is the beer. It cuts through the sharp, smoky depth of the pasilla chiles and softens the bite of the raw onion and salty cotija cheese.
Choose a beer you would actually drink.
The flavor of the beer carries through the finished sauce, so avoid overly sweet or thin varieties. A standard Mexican dark lager or a sturdy amber ale works best.
- cast iron skillet
- blender or molcajete
- tongs
What goes in.
- 3dried pasilla chiles, stems and seeds removed
- 1 cupdark lager or amber beer
- 2roma tomatoes
- 1/2white onion, finely diced
- 1/4 cupcrumbled cotija cheese
- 2 tbspfresh cilantro, chopped
- 1/2 tspsea salt
Control the heat through speed
Hold the chiles with tongs over a medium-high flame for only 10 seconds per side. If they smoke or turn black, you have burnt them; they should be pliable and fragrant.
The method.
Toast the chiles
Quickly pass the chiles over the flame until they are soft and aromatic. Place them in a bowl and pour the beer over them, letting them soak for 15 minutes.
Char the tomatoes
Place the tomatoes in a dry cast iron skillet over high heat. Let them blacken in spots until the skins split and the flesh softens, about 5 to 7 minutes.
Blend
Transfer the chiles, the beer from the bowl, and the charred tomatoes into a blender. Pulse until you reach a coarse, rustic texture. Do not purée it into a smooth liquid.
Fold and serve
Pour the mixture into a serving bowl. Fold in the diced white onion, crumbled cotija, and fresh cilantro. Season with salt to taste.
Other turns to take.
Spicy Borracha
Add one charred serrano pepper to the blender for sharper heat.
Orange Infusion
Replace one-quarter of the beer with fresh-squeezed orange juice for a brighter note.
When it doesn't go to plan.
If you prefer a more traditional texture, use a molcajete to crush the chiles and tomatoes by hand.
Let the salsa sit at room temperature for 20 minutes before serving to allow the flavors to marry.
The sauce thickens as it sits; if it becomes too stiff, add a splash more beer.
The ones that keep coming up.
Can I use non-alcoholic beer?
Yes, it works effectively to provide the necessary malt flavor and liquid base.
Do I need to peel the tomatoes?
No, the charred skins add a necessary smoky complexity to the texture.
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