|
|
|
 |
Drunken Sauce |
|
Serves: 2
Print this Recipe
(Salsa Borracha)
Category: Vegetable Salsas and Table Sauces
Makes about 2 cups
There are many "drunken" sauces, and different ways to add spirits to foods in Mexican cooking. In addition to the tequila in this recipe, drunken sauces are also made with rum, brandy, or even beer. Tequila is a town in the state of Jalisco where tequila is distilled and often used in cooking as well as for drinking. Salsa borracha is pretty common in Jalisco, but is known in other regions, too.
This is an uncooked version of a table sauce that goes well with grilled meats and poultry.
4 dried ancho chiles, cut open and seeded
1/2 cup silver or white tequila
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon minced white onions
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
In a dry skillet, over medium heat, toast the chiles by pressing them flat and turning once or twice until aromatic. Put the chiles into a bowl of hot water, cover and soak about 20 minutes. Drain the chiles and put them into a blender jar with the tequila, orange juice and lime juice. Blend until smooth. Add the onion, oil and salt. Blend briefly to combine. Put the sauce into a medium bowl and serve at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Mixed Herb Bouquet
Bitter Orange Juice Substitute
Mexican Sour Cream
Chipotle Mayonnaise or Crema
Avocado Butter
Tomato-Jalapeño Chile Butter
Pickled Chipotle Chiles
Pickled Red Onions
Basic Fresh Lard
Chili Rub
Red Chile Paste
Tamarind Paste
Yucatán Dry Spice Rub
Yucatán Green Seasoning Paste
Yucatán Red Seasoning Paste
Classic Guacamole
Avocado and Tomatillo Sauce
Fresh Salsa Mexicana
Black Bean and Avocado Salsa
Corn and Black Bean Salsa
Fresh Corn Salsa
Tomato and Corn Salsa
Tomato and de Arbol Chile Sauce
Pasilla Chile Sauce
Pasilla Chile and Tomato Sauce
Pumpkin Seed Sauce with Tomatoes
Sunflower Seed Sauce with Tomatoes
Spicy Mayonnaise Dip
Cucumber and Jalapeño Salsa
Fresh Serrano Chile Salsa
Jicama-Cilantro Salsa
Jalapeño-Cilantro Sauce
Fiery Cilantro-Mint Sauce
Pan-Roasted Red Salsa
Poblano Chile Salsa
Yucatán Habanero Sauce
Cascabel Chile Sauce
Chihuahua Chile Salsa
Yellow Chile Sauce
Smoked Red Chile Sauce
Drunken Sauce
Radish Salsa
Fresh Tomatillo Sauce
Pan-Roasted Tomatillo Sauce
Tomatillo and de Arbol Chile Sauce
Tomatillo and Chipotle Chile Sauce
Tomatillo and Pumpkin Seed Sauce
Oaxacan Green Tomatillo Sauce
Mild Tomatillo and Sweet Pepper Sauce
Yucatán Cabbage Salsa
Zucchini Salsa
Mango Salsa
Mango, Papaya, and Poblano Chile Salsa
Mango-Avocado Salsa
Jicama-Mango Salsa
Banana Salsa
Melon Salsa
Pineapple Salsa
Pineapple, Jicama, and Bell Pepper Salsa
Basic Cooked Tomato Sauce
Basic Roasted Tomato Sauce
Tomato Sauce for Stuffed Chiles
Tomato Sauce for Folded Tortillas
Tomato Sauce for Tortas
Ranchera Sauce
Yucatán Tomato Sauce
Yucatán White Sauce
White Sauce with Tomatoes
Basic Cooked Tomatillo Sauce
Tomatillo Sauce with Mushrooms and Carrots
Basic Red Chile Sauce
Ancho Chile Sauce for Enchiladas
Ancho Chile and Red Pepper Cream Sauce
Ancho Chile and Red Wine Sauce
Chipotle and Tomatillo Sauce
Guajillo Chile Sauce
Guajillo Chile Sauce with Cream
Chili Powder Enchilada Sauce
Serrano Chile Cream Sauce
Almond Sauce
Walnut Sauce
Red Pumpkin Seed Sauce
Green Pumpkin Seed Sauce
Red Sesame Seed Sauce
Black Bean Sauce
Easy Mole from Prepared Paste
Mole Sauce from Puebla
Oaxacan Red Mole
Peanut Mole
Yellow Mole
Red Bell Pepper Sauce
Red Onion Sauce
* Salsas, Sauces, and Condiments
|
|
|
