Salsa Borracha

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Salsa Borracha, or “drunk salsa” in English, is a classic Mexican condiment that adds a deliciously unique flavor to grilled meats. Despite its name, this salsa isn’t going to make you tipsy – the alcohol content in the beer used to make it is negligible, as it cooks down during the preparation process. What’s left behind is a rich, deep flavor that’s the perfect complement to the smoky, savory flavors of grilled meats like carne asada.

The origins of Salsa Borracha are somewhat murky, but the basic recipe involves simmering beer with a variety of flavorful ingredients, including tomatoes, onions, garlic, and chilies. Depending on the recipe, other ingredients like fruit, herbs, or spices may be added to give the salsa a unique twist.

One of the great things about Salsa Borracha is how versatile it is – you can use it as a topping for tacos, burritos, or any other dish that could use a little extra flavor. It’s especially delicious paired with grilled meats like steak, chicken, or pork, as the richness of the salsa helps to cut through the smokiness of the meat.

If you’re looking to try your hand at making Salsa Borracha, you’ll be happy to know that it’s a fairly simple process. Most recipes call for simmering the beer and other ingredients, in a large stock pot, until they’ve reduced down to a thick, flavorful sauce. From there, you can adjust the seasonings to your liking, adding more salt, as needed.

Whether you’re a seasoned home cook or just looking to try something new in the kitchen, Salsa Borracha is a delicious and easy recipe to add to your repertoire. With its rich, complex flavor and versatility, it’s sure to become a new favorite in your kitchen!

This salsa goes great on Beef and Bean Casserole, Crock Pot Beef Carnitas Tacos, Marinated Hot Pork: Carne Adovada Tacos or Slow-Cooker Shredded Chicken Tacos. Serve with Arroz Con Pollo and Schmaltz-Refried Pinto Beans.


Salsa Borracha

Salsa Borracha

Salsa Borracha or Drunk Salsa, is a delicious topping for your carne asada tacos or other grilled meats.

  • Author: Maggie Unzueta
  • Prep Time: :05
  • Cook Time: :15
  • Total Time: :20
  • Category: Condiment
  • Method: Grill / Stove Top
  • Cuisine: Mexican


  • 4 tomatoes
  • 1/4 onion
  • 2 jalapenos whole
  • 1 garlic clove finely minced
  • 1/2 bottle of dark Mexican beer
  • 1/2 teaspoon salt
  • 1/2 bunch of cilantro chopped


  1. Roast the tomatoes, onion, jalapenos. Make sure the skins are dark and charred. Remove from the grill and set aside.
  2. Cut off the stems from the jalapenos. Take out the seeds and veins. (If you like it spicier, you can leave the veins and seeds in). Chop the jalapenos into tiny pieces. Set jalapenos aside until ready to use.
  3. Chop the grilled onions into tiny pieces. Set aside until ready to use.
  4. Chop the garlic until finely minced. Set aside until ready to use.
  5. In a stock pot, add the tomatoes. With a potato masher, mash the tomatoes. (If you like your salsa smoother, blend in a blender).
  6. Add the garlic, jalapenos, and onions to the tomatoes. Cook for 2 minutes.
  7. Add the beer and salt. Cook for 4-5 minutes.
  8. Add the cilantro. Give everything a good stir. Taste for salt. Serve and enjoy!
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