Drunk sauce or salsa borracha is one of the most popular in Mexico, it is characterized by using pulque or beer in its preparation, as well as pasilla chiles, orange juice, onion and garlic. It is one of the most used sauces to accompany "barbacoa" or "carnitas", it can be served with "Cotija" cheese and avocado.
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Ingredients10 servings
Preparation
Heat a comal over high heat and roast the chiles, garlic cloves with peel and onion.
Heat a small pot with orange juice and pulque over medium heat, add the chiles and cook until softened, remove from cooking and cool.
Add a spoonful of black pepper on the comal and grill it. Reserve.
In a molcajete, place the chiles with the cooking liquid, add the peeled garlic and the onion, season with the salt and the fat pepper. Serve in a sauce boat, serve with cotija cheese and avocado.
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