Salsa Borracha (Drunken Salsa)
This sauce is traditionally served with barbacoa (pit-cooked lamb, goat, pork, or beef), but makes a great all-purpose salsa, as well. The pasilla chiles (sometimes called pasilla negra) called for are the long thin, nearly black, dried, true chile pasilla. Although ancho chiles are often called pasillas in California, they are not a good substitute.
2 - 3 pasilla chiles, stemmed, seeded and broken into small pieces
5 ounces tomatillos with the husks and stems removed
1 clove garlic, minced
1 tablespoon cooking oil
1/4 cup beer
½ tablespoon rice wine vinegar
1/2 teaspoon oregano
Heaping 1/4 teaspoon salt
1 ounce queso cotija or añejo, grated
1. Simmer the chiles and tomatillos. Simmer the chiles in water fo 10 minutes. Add the tomatillos and simmer them until they are soft, 5 - 10 minutes, then drain and place the chiles and tomatillos in a blender.
2. Finish the salsa. Add the garlic, oil, beer, vinegar, oregano, and salt to the blender and pulse 10 - 15 times or until the ingredients are well chopped but not pureed. Pour the sauce into a bowl, stir in the cheese, and serve.