Salsa Borracha With cotija Cheese (Drunk salsa)



  • 4 pasilla chiles 
  • 4 Roma tomatoes 
  • 1 medium onion
  • 2 cloves garlic
  • 2 jalapenos
  • 1/2 cup dark Mexican lager OR 2 oz tequila 
  • (if you don't drink alcohol u can use 1/2 cup orange juice)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2 tbsp Cotija cheese crumbles
  • hand full cilantro chopped


  • remove the tops of the dried chiles .
  •  cut lengthwise and remove all the seeds. toast them in a  dry hot skillet for 2 minutes or until they begin to puff up and smoke.
  • Remove from pan and soak in hot water for 10-15 minutes.
  • in a hot skillet add the chopped tomatoes, onion,  jalapenos  and the peeled garlic cloves. dry roast until  nicely charred and soften and remove from pan. 
  • In a  food processor add the toasted tomatoes, onion, jalapenos, garlic and soaked and drained chiles.
  • Add the beer OR the tequila or the orange juice and  Process until well blended and near smooth.
  • Heat oil in the same skillet over medium high, add the borracha mixture from the blender and bring to simmer stirring occasionally. Season with salt and pepper and simmer until the mixture thickens, about 5 minutes. 
  • Transfer the salsa borracha to a serving bowl and garnish with fresh cilantro and Cotija crumbles. 
  • enjoy ...!
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