Salsa Borracha (Drunken Pasilla Salsa)

2 Instructions

1. 1

   In a small pot over medium heat, warm the pulque (or beer) and orange juice.

2. 2

   Break the toasted pasilla chiles by hand and drop them in. Cover and simmer for 10 minutes until the chiles are soft and rehydrated. Let cool slightly.

3. 3

   Pour the chiles and their cooking liquid into a blender. Add the chopped onion, roasted garlic, salt, and water. Blend until smooth.

4. 4

   Taste and adjust salt. The salsa should be smooth, thick enough to coat a spoon, with a dark mahogany color.

5. 5

   Serve at room temperature in a bowl, topped with strips of queso anejo and slices of avocado.

6. 6

   This is the classic accompaniment to barbacoa tacos, carnitas, or any grilled meat.