There is no greater pleasure for a Mexicanto eat a taco. Not just because it’s ours pan of each day, but because basically with each to bitewe are eating our identity and the truth is that we do not change that for anything. for more travels Whatever we do, the truth is that the taco place will always be special for the rest of our lives. But every self-respecting Mexican knows that an important part of this food is the sauce.
The sauces on Mexicothey are definitely the Soul from food and the truth is that they form an important part of our gastronomy for a long time. They have one ancient history and we would do wrong to try delete theminstead of accepting them and trying to incorporate them more and more in our day to day. The truth is that many times we stay in the same, because it is easy to Cookwithout venturing to discover new flavors.
But sometimes it is worth not only opening our heartbut our palate to those new experiences They have a lot to tell us. Particularly, because they tell us the history of the place where they were created, because although it is hard for you to believe it, each ingredients has the ability to outline that memory or that sensation that the first person who prepared the dish had or in this case, the sauce.
How do you prepare a drunk sauce?
Mexico hosts at least 50 varieties of chiliesamong which only 20 are the most used in an immensity of recipes. Among the most popular, we can find the Apple tree, morita, aisle, guajillotree, serrano, habanero and even jalapeño. If you are a good taster of this food, surely you have already tried almost all of them. They all have their particular touch, but many times it depends on the ingredients with which you combine them to obtain the final result.
Today we wanted to share with you nothing more and nothing less than a recipe to prepare an exquisite drunk sauce. Yes, the one that goes well with barbecue, carnitas and even suadero taquitos. The famous Larousse Kitchen defines it as a sauce pasilla chili, garlic, onion and pulque. However, connoisseurs know that it can be done even with beer, as long as it does not lack alcohol.
The consistency is thick and its texture can be smooth or crushed; served with aged, sliced or sprinkled cheese and chopped onion. It is very common in Tlaxcala, Puebla, Hidalgo, Morelos, Federal District and Mexico state. However, like any successful dish or dressing, it has its variants and can also be made with chilies other than pasilla. And as a sample today we will show you how it is made with serrano chili and beer. You’ll love it, you’ll see. Let’s do it!
- 5 red tomatoes
- 1/4 cup of light beer
- 1 large white onion
- 3 serrano peppers
- 1 large garlic clove
- a pinch of oregano
- a pinch of cumin
- pepper to taste
- Salt to taste
How do you prepare?
- Wash the vegetables very well, then put over medium heat a griddles and tatemas them Tomatoesthe onion and the serrano peppers, taking good care that they are roasted very well on all sides.
- Once everything is well roasted, blend together with the clove of thata pinch of oreganoa pinch of cumin and a little salt and pepper to taste.
- Once our sauce is ready, we empty it into a sauce boat, add the light beer, stir and taste.
- To eat!