Authentic Salsa Borracha
Jessica Alcántara
One of the most popular salsas in Mexico, salsa borracha stands out for being prepared with pulque or beer and a combination of smoky, fruity, and earthy-flavored pasilla chiles, orange juice, onion, and garlic. Salsa borracha is best paired with barbacoa or pork carnitas and it is best served with Cotija cheese and avocado.
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Ingredients
10
Portions
  • 2 cloves garlic
  • 6 pasilla chiles, trimmed and seeded
  • 1/2 onions
  • 1/2 cups orange juice
  • 1/2 cups pulque
  • 1 tablespoon allspice berries
  • Cotija cheese, crumbled, for garnish
  • avocado, for garnish
  • oregano, for garnish
  • 1 pinch coarse salt, for crushing
  • 1 pinch allspice berries, for crushing
Preparation
5 mins
10 mins
Easy
  • Heat a griddle over high heat and char chiles, unpeeled garlic, and onion.
  • Heat a small pot over medium heat with orange juice and pulque. Add chiles and cook until soft. Remove from heat and cool.
  • On a griddle roast a tablespoon of allspice. Reserve.
  • In a molcajete, crush chiles with cooking liquid. Add peeled garlic and onion. Season with salt and crushed allspice. Serve in a sauce cup with Cotija cheese and avocado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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