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Northern Drunk Salsa
with pulque

The drunk salsa is one of the most popular salsas that there is to accompany different Mexican dishes but especially the beef tacos or any dish with beef.

The Mexican food is so broad that there are several versions of the drunk salsa but it doesn’t matter which version we are talking about – it is a salsa that is characterized for its robust flavor, not too spicy and with a special touch that the alcohol confers; with which is drunken. It definitely complements with the food in a formidable way.

In this version of the drunk salsa we will use pulque that is an alcoholic beverage that is obtained from the fermentation of the juice or mead from the agave. This fermentation technique was developed since Prehispanic times. Pulque’s alcoholic graduation is much lower than the agave’s distillates such as tequila, mezcal or bacanora.

The flavor of the northern drunk salsa is very interesting because the pulque has a sweet flavor, which contrasts with the tomatillos’ acidic flavor and it is combined with the hotness of the chilies. It is a salsa that you have to experience.

About the Recipe

• The preparation of this recipe is laborious but not difficult.
• In this recipe we are going to use pulque and is possible that you won’t get it but it can be substituted for 1/2 cup of lager + 1/2 cup of tequila + 1 tablespoon of pineapple juice.
• The pulque that is used in the recipe must not have any flavor.
• About 15 minutes are needed to prepare this salsa.
• We give the recipe for 2 cups.

Ingredients

1 cup of Pulque (8.4 fl oz)

5 Pasilla Peppers (1.7 oz)

3 Tomatillos (5.2 oz)

1/2 Onion (2.6 oz)

1 Garlic clove (.1 oz)

1/2 cup of grated Fresh Cheese (2.6 oz)

1/2 tablespoon of Salt

Cookware

1 Griddle

1 Blender

1 Bowl

1 Cutting Board

1 Tongs

1 Mixing Spatula

1 Knife

Directions

Roast

1. Remove the veins and the seeds of 5 pasilla peppers.
2. Put on a griddle over medium heat:

• The 5 Pasilla Peppers with the ones you worked.
• 3 Tomatillos.
• 1 Garlic clove.

3. Roast the garlic clove for about 2 minutes and the pasilla peppers and the tomatillos for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs.

Don’t roast the chilies for a long time because if they burn its flavor becomes bitter and they will no longer be useful.

4. Transfer from the griddle to a blender, with the tongs, the garlic clove and the tomatillos that were roasted; then set aside.
5. Transfer from the griddle to a bowl, with the tongs, the pasilla peppers that were roasted.
6. Cover the pasilla peppers that were roasted with boiling water and leave them soaking for about 5 minutes, until they are soft.

5 minutes later...

1. Verify that the pasilla peppers that were left soaking are soft, if not leave them soaking for a longer time.
2. Transfer from the bowl to the blender, with the tongs, the pasilla peppers that were soaked.
3. Also add in the blender 1 cup of pulque, blend very well the ingredients and reserve.
4. Finely chop 1/2 onion and put it in the bowl.
5. Also add in the bowl:

• The Mixture that was blended.
• 1/2 cup of grated Fresh Cheese.
• 1/2 tablespoon of Salt.

6. Mix very well the northern drunk salsa with a mixing spatula.

An Amazing Touch
in any Dish

Tip: Put some of this salsa to a soup and you will get a fantastic flavor.

Variation: The drunk salsa can also be prepared with tequila.

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Mexican Dishes

✾ Green Enchiladas with Cottage Cheese
✾ Veracruz Style Fish
✾ Chicken Adobo
✾ Arrachera
✾ Pork in Green Pipian