Ingredients for Borracho Sauce
- Red Onions
- Red Peppers
- Green Peppers
- Roma Tomatoes
- Poblano Peppers
- Jalapeno Peppers
- 2 cups chicken stock
- 2 tablespoons lime juice
- 1 cup dark beer
- 1/4 cup tequila
- 1 cup chopped cilantro
- 1 teaspoon salt (or to taste)
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How to Make Borracho Sauce
- Preheat your grill to high heat.
- Brush 1 large onion, quartered, with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Grill until charred on all sides, about 5-7 minutes.
- Repeat with 2 bell peppers (any color), seeded and cut into large pieces, and 2 large tomatoes, quartered. Transfer the charred vegetables to a large, covered bowl.
- Cover the bowl and let the vegetables steam for 30 minutes. This will create a delicious charred vegetable stock.
- Remove the vegetables from the bowl and let them cool slightly.
- Remove stems from peppers and cores from tomatoes. Roughly chop the vegetables and process in a food processor until you reach a coarse puree.
- In a medium saucepan, bring 2 cups chicken stock to a simmer. Add the vegetable puree and 1/2 cup chopped cilantro.
- Stir constantly and reduce the mixture until it reaches your desired consistency (about 10-15 minutes).
- Stir in 1 cup dark beer and 2 tablespoons lime juice. Simmer for 10 minutes.
- Add 1/4 cup tequila and simmer for another 5 minutes.
- Stir in the remaining 1/2 cup chopped cilantro and season with salt to taste.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
66g
Fat
3g
Carbs
13g
