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Drunken Sauce

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


  • 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**

How to Make It

  1. 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.

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

  3. *1 large dried ancho chile may be substituted.

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