Drunken Sauce

Southern Living
This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb.
Makes about 1 1/2 cups


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6 medium-size fresh tomatillos, husks removed
3 pasilla chiles, stemmed, seeded, and chopped*
1 garlic clove, minced
1/4 cup flat beer
1 tablespoon vegetable oil
1/2 tablespoon red or rice wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon (1 ounce) finely crumbled feta cheese**


Combine tomatillos, chiles, and water to cover in a saucepan. Bring to a boil. Reduce heat, and cook, covered, 5 to 7 minutes or until tender. Drain. Allow to cool for 5 minutes.

Pulse tomatillo mixture, garlic, and next 5 ingredients 3 or 4 times in a blender until chopped. Stir in cheese.

*1 large dried ancho chile may be substituted.

**Cotija cheese may be substituted for feta. Look for it in Latin markets.

Created date

December 2002