Drunken sauce Recipe
Drunken sauce
Flavors of Mexico
Total time: less than 15 minutes
Difficulty: Average
Chef's Note

This sauce should be prepared at the last minute since it tends to ferment quickly.

- 200 g (7 oz.) pasilla chilies (Chilaca or Chile negra)
- 100 g (3 1/2 oz.) crumbled aged fromage blanc or baker's cheese
- 6 green pickled Chilis. chopped
- 2 onions, thinly sliced
- 2 cloves
- 500 ml (2 cups) pulque or tequila
  1. Roast the pasilla chilies; remove the ribs with a sharp knife; soak in water for 30 minutes; grind with the garlic; 
  2. add the pulque and gradually blend in olive oil to form a thick sauce; salt to taste;
  3. just before serving, add the pickled chilies, onion and cheese.     
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