Salsa Borracha Norteña Image Used Under Creative Commons License From youtube.com
My Citizens, few things tingle the tongue of the mighty TFD more than a delicious spicy salsa – add in not one, not two, but THREE different types of alcohol into it, plus diced cheese and a goodly hit of roasted vegetables and you have one of the most rarely-seen salsas here in the U.S.!
Salsa Borracha Norteña (Northern drunk salsa) is a must-have with all forms of barbacoa in Northern Mexico – especially the delicious cabrito (roasted baby goat). It can of course also be used with chips, but do try it as a bibulous addition to your next BBQ – I promise you will swoon appropriately!
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives. In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro.
In northern Mexico, it is sometimes made from beef head, but more often it is prepared from goat meat (cabrito). A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with salsa for added flavor; the tacos are often eaten with diced onions, chopped cilantro and a squeeze of lime juice.
This salsa uses a rare dried pepper (rare at least in the U.S.) known as the mulato – fortunately you can purchase top-quality mulatos here. Some of the other hard-to-find ingredients such as piloncillo sugar, fresh epazote leaves, top-quality dried pasilla chiles, and queso panela can all be purchased at their respective links.
I prefer a hint of smoke in this salsa (it really complements the bbq!) so I call for a bit of mezcal in addition to tequila – my preferred brand of mezcal may be purchased here.
This is a fantastic salsa for your upcoming grill season, my Citizens – I have every confidence this legendary, boozy Mexican salsa will be a hit at your next adults-only outdoor grill! 🙂
Battle on – The Generalissimo
Ingredients
- 2 dried mulato chilies
- 4 dried pasilla chilies
- 1 tbsp. or more as needed melted beef fat (strongly preferred), lard or vegetable oil
- 2 large cloves garlic - roasted on a comal or griddle until lightly blackened, then peeled
- 1 large clove garlic, peeled
- 3 roundish heirloom tomatoes - roasted on a comal or griddle until lightly blackened, left unpeeled and cores removed
- 2 fresh epazote leaves
- 3 tbsp. minced white onion
- 1 tsp. salt
- 1 tbsp. dark brown sugar or piloncillo
- ½ cup pineapple juice
- 5 tbsp. beer (not a dark or brown beer)
- 2 tbsp. white tequila
- 1 tbsp. decent mezcal (if you don’t want the smoky flavor, substitute beer instead)
- ¾ cup panella cheese, cut into a small dice (¼-inch or less)
- Minced Cilantro leaves for garnish
Instructions
- In a sauté pan over moderate heat, lightly cook the mulato chilies in fat or oil. As soon as they turn a brighter shade of red, turn them to repeat the process on all sides of the chilies. Do not overcook or they will become bitter. Remove pan heat and let cool. Then, remove the seeds and reserve.
- Place the pasilla chilies in a saucepan and cover with water. Bring to a boil and simmer until softened. Remove the chilies and reserve.
- In a molcajete or mortar and pestle, grind up the epazote and garlic to a paste. If you don't have either, you can also make this in a blender.
- Add onion and grind.
- Add the mulato chilies and grind. Then add the pasilla chilies and grind.
- Add tomato and salt and grind.
- Add pineapple juice, beer, tequila, mezcal and brown sugar.
- Gently stir in the cheese and cilantro and serve.
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- The Hirshon Chilean Salsa - Pebre
- The Hirshon Salsa Verde For Lamb
- The Hirshon Ultimate Street Burrito
- Peruvian Papitas Rellenas
- The Hirshon Yucatecan Shredded Pork - Cochinita Pibil
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