Borracho Sauce Recipes

BORRACHO SAUCE

Steps:

• Heat up your grill to high.
• Brush the onions with olive oil and salt and char them on the grill.
• Do the same with all the peppers and tomatoes (do not oil or salt) placing them in a covered container when blackened on the outside.
• By placing all the components in a covered container they will steam together and render a charred veggie stock in the bottom of the container.
• When they have sat for 1/2 hour remove and let cool.
• Remove the stems from the peppers and the cores from the tomatoes then roughly chop the elements in a food processor.
• In a saucepan, bring your chicken stock to a simmer then add the veggie puree and half the cilantro.
• While stirring, reduce the mixture to the original consistency of the puree.
• Add the dark beer and lime juice and simmer for 10 minutes.
• Add the tequila and simmer for 5 minutes.
• Finish with the rest of the cilantro and salt to taste.

SALSA BORRACHA

Steps:

• Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
• Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

SALSA BORRACHA (DRUNK SALSA)

Steps:

• Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
• Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.