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Categories:Viewed: 26 - Published at: 5 years ago
Ingredients
- 8 pasilla chiles
- 2 cloves garlic
- 1/2 cup orange juice, preferably fresh-squeezed
- 1 cup pulque; or substitute tequila or dark Mexican beer
- 1/4 cup chopped white onion
- 1/3 cup grated queso anejo; or substitute Parmesan cheese
- Salt to taste
Method
- Heat a heavy skillet over medium heat, add the chiles and garlic, and dry-roast, shaking the pan occasionally, until the chiles become fragrant and the garlic is soft.
- Allow the vegetables to cool.
- Remove the stems and seeds from the chiles and place in a bowl.
- Cover the chiles with very hot water and allow them to steep for 15 minutes to soften.
- Drain and discard the water.
- Put the chiles, garlic, and orange juice in a blender or food processor and process to a smooth paste.
- With the motor running, slowly add the pulque until its incorporated into the salsa.
- Season to taste with the salt.
- Pour the salsa into a serving bowl, stir in the onion, and garnish with the cheese.
