Authentic Drunken Sauce

Jessica Alcántara
The drunken sauce is one of the most popular in Mexico, characterized by using pulque or beer in its preparation, along with pasilla chiles, orange juice, onion, and garlic. It is one of the most commonly used sauces to accompany barbacoa or carnitas and can be served with Cotija cheese and avocado.
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Ingredients
10
Servings
  • 2 cloves garlic
  • 6 pasilla chiles, cleaned and seedless
  • 1/2 onions
  • 1/2 cups orange juice
  • 1/2 cups pulque
  • 1 tablespoon allspice berries
  • Cotija cheese, crumbled, for serving
  • avocado, for serving
  • oregano, for serving
  • 1 pinch coarse salt, for mashing
  • 1 pinch allspice berries, for mashing
Preparation
5 mins
10 mins
Low
  • Heat a griddle over high heat and roast the chiles, the unpeeled garlic cloves, and the onion.
  • Heat a small pot over medium heat with the orange juice and pulque, add the chiles and cook until softened, then remove from heat and cool.
  • Add one tablespoon of black pepper to the griddle and roast it. Set aside.
  • In a molcajete, place the chiles with the cooking liquid, add the unpeeled garlic and onion, season with salt and black pepper. Serve in a sauceboat, accompanied by Cotija cheese and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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