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Ingredients:
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 2 dried ancho chiles
- 2 tomatoes
- 1 large white onion
- 2 cloves of garlic
- 1 cup of beer (preferably a dark beer)
- 1/4 cup tequila or mezcal
- Salt to taste
- Cooking oil
Instructions:
First, soak the guajillo, pasilla and ancho chiles in hot water for about 15-20 minutes to soften them. Next, remove the seeds and veins from the chilies and cut them into small pieces.
Meanwhile, you can roast the tomatoes, onion and garlic cloves. To do this, place the tomatoes, peeled onion and skinless garlic in a hot pan with a little oil and cook them until they are lightly golden and soft.
In a blender or food processor, place the soaked and drained chiles along with the roasted tomatoes, onion, garlic, beer, tequila or mezcal, and a pinch of salt. Process everything until you obtain a smooth and homogeneous mixture.
Heat some oil in a large saucepan over medium heat and pour in the sauce you just made. Cook the sauce for about 10-15 minutes, stirring occasionally, until it reduces slightly and thickens.
Taste the sauce and adjust the salt if necessary. If you prefer a thinner sauce, you can add a little more beer or water.
Once ready, remove the drunken sauce from the heat and let it cool slightly before serving. You can store it in an airtight jar in the refrigerator for several days.
Enjoy your drunk salsa with tacos, grilled meats, enchiladas or any Mexican dish you want to enhance with its spicy and delicious flavorR
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