SALSA BORRACHA — The Smoky, Bold Salsa Made for Barbacoa

Salsa Borracha – Deep, Smoky & Made for Slow-Cooked Meats

Introduction

There’s something about salsa borracha that just feels celebratory… it’s for a feast. Maybe it’s the deep, smoky chiles. Maybe it’s the balance of earthy, roasted tomatillos and just a hint of dark beer to bring it all together. Or, maybe it’s that it literally translates to “drunk” in Spanish.

This salsa was made for barbacoa, birria, and all the big, slow-cooked meats. It’s complex but easy to make, layering fire-roasted flavors with just the right amount of brightness from fresh mandarin juice. Some versions use pulque, a fermented agave drink, but here, we’re leaning into Negra Modelo for a subtle malty richness.

🔥 Pro move: Don’t skip the toppings. Cotija cheese and fresh diced onions take this to another level.

Why This Salsa Works

✔ Smoky & Complex → Toasted chiles, roasted tomatillos, and layered depth.
✔ Slightly Malty → A touch of dark beer adds richness without overpowering.
✔ Bright & Balanced → Fresh mandarin juice rounds out the deep flavors.
✔ Perfect for Your Favorite Protein → Serve with barbacoa, birria, or grilled favorites.

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Ingredients

Salsa Borracha (Yields: 1 Pint + ½ Cup)

• 396g tomatillos, whole

• 65g white onion, large chunks

• 55g ancho chiles, whole

• 20g garlic, whole, still in its paper

• 7g pasilla chiles, whole

• 2g arbol chiles, whole

• 65g Negra Modelo (or another dark beer)

• 55g mandarin juice, fresh

• 400g boiling water

• 8g Diamond Crystal kosher salt

• 25g cotija cheese, crumbled (for topping)

• 15g white onion, small diced and rinsed under cold water (for topping)

Instructions

1️⃣ Toast & Soak the Chiles

• Remove seeds and stems from the pasilla and ancho chiles.

• Heat a comal over medium heat and toast the pasilla, ancho, and arbol chiles until fragrant and slightly darkened.

• Remove from heat and place in a bowl. Cover with boiling water and let steep for 20 minutes until softened. Reserve soaking liquid.

2️⃣ Broil the Tomatillos, Onion & Garlic

• Preheat your broiler to high.

• Arrange tomatillos, onion, and garlic on a baking sheet.

• Broil, turning halfway through:

  • Tomatillos → ~20 minutes

  • Onions → ~17 minutes

  • Garlic → ~10-12 minutes

• Use your instincts—cook until deeply charred but not burnt.

3️⃣ Blend the Salsa

• In a blender, combine rehydrated chiles, roasted garlic, onion, beer, and mandarin juice.

• Blend on high until smooth.

• Add roasted tomatillos and salt, then blend on low until just combined (not overly pureed).

• Taste and adjust seasoning—chicken bouillon is an optional addition for extra umami.

4️⃣ Finish & Serve

• Spoon the salsa into a bowl and top with cotija cheese and raw diced onion.

• Serve warm or at room temperature with barbacoa, birria, tacos, or grilled meats.

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Tips & Tricks

🔥 Pulque vs. Beer? Traditional versions use pulque instead of beer. If you can get your hands on some, try it.
🔥 Topping matters – Don’t skip the cotija and onions. They add texture, salt, and contrast.
🔥 Make ahead – This salsa gets better as it sits. Let it rest for at least 30 minutes before serving.

How to Use Salsa Borracha

Barbacoa’s Best Friend → Spoon over slow-cooked meats for an unbeatable combo.
Tacos & Quesadillas → Adds a smoky, slightly rich depth to any tortilla situation.
Eggs & Chilaquiles → An easy way to level up breakfast.

Make It & Show Me!

Try this Salsa Borracha and let me know how you use it! Tag me on Instagram @goatboyintl so I can see. 🍻🔥 This salsa tastes even better the next day, so let it sit and let those flavors meld.