Mexican Salsa Borracha

Mexican Salsa Borracha
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 chilies mulatos
  • 1 Tablespoon vegetable oil
  • 4 chilies pasillas, seeds removed
  • 2 cloves garlic
  • 3 round tomatoes, core removed
  • 2 epazote leaves
  • 2 Tablespoons minced white onion
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 1/2 cup pineapple juice
  • 6 Tablespoons beer (not a brown beer)
  • 2 Tablespoons white tequila
  • 3/4 cup panella cheese, cut into a small dice (1/4-inch or less)


1. In a saut� pan over moderate heat, lightly cook the mulato chilies in oil. As soon as they turn a brighter shade of red, turn them to repeat the process on all sides of the chile. Do not overcook or they will become bitter. Remove pan heat and let cool. Then, remove the seeds and reserve.

2. Wipe out the oil from the saut� pan and return it to the stove, this time over high heat. Add the garlic and tomatoes. Cook until they are blackened. Remove from pan and reserve.

3. Place the pasilla chilies in a saucepan and cover with water. Bring to a boil and simmer until softened. Remove the chilies and reserve.

4. In a molcajete, grind up the epazote and garlic to a paste. If you don't have a molcajete, you can also make this in a blender.

5. Add onion and grind.

6. Add the mulato chilies and grind. Then add the pasillo chilies and grind.

7. Add tomato and salt and grind.

8. Add pineapple juice, beer, tequila, and brown sugar.

9. Gently stir in the cheese and serve.
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