Recipe ingredients
- 5 ounces (5 or 6) tomatillos with the husks removed
- 2 - 3 pasilla chiles, stemmed, seeded and broken into small pieces
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 1/4 cup beer
- 1/2 tablespoon rice wine vinegar
- 1 bay leaf, broken into pieces
- 1/2 teaspoon oregano
- Heaping 1/4 teaspoon salt
- 1 ounce queso cotija or anejo, grated
Recipe method
- Simmer the tomatillos in water to cover until they are very soft, 5 - 10 minutes. Place them in a blender.
- Simmer the chiles in water to cover for 15 minutes. Drain and place them in the blender.
- Add the garlic, beer, oil, vinegar, bay leaf, oregano and salt, and pulse 10 - 15 times, or until the ingredients are well chopped but not pureed.
- Stir the cheese into the sauce and serve.
Other mexican recipes:
Salsa borracha recipe
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