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Home > Restaurants > Recipes > Salsa Borracha

Salsa Borracha

Provided by: Chef Alex Stupak
Served at: Empellón al Pastor

  • Type of Dish: Condiments/Sauces
  • Servings: 1¼ cups
  • Cuisine: Mexican
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4 medium (5 oz.) tomatillos, husked

2 pasilla Oaxaqueño chiles, stemmed and seeded

1 garlic clove, skin on

½ medium white onion, cut into ¼-inch thick slices

1 tsp. kosher salt

1 tsp. honey

¼ cup mezcal


Set the tomatillos on a baking sheet, and place under a hot broiler until blackened on one side, about 5 to 6 minutes. Turn and repeat. Set aside to cool. Toast the chiles in a cast-iron skillet over medium heat, turning from time to time until the first wisp of smoke, about 45 seconds. Transfer to a bowl, cover with hot water, and place a heavy plate over the chiles to keep them completely submerged. Soak for 30 minutes. In the skillet, roast the garlic clove and onion slices, turning occasionally until softened slightly and blackened in spots, about 6 minutes. Set aside to cool. Peel the garlic, discarding the skin. Drain the chiles, then place in a blender along with the roasted tomatillos, garlic, onion, salt, honey, and mezcal, and purée on high speed until completely smooth (work in batches if necessary). Transfer to a container, and refrigerate (Published 2014)