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Susan Stewart
BellaOnline's Mexican Food Editor

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Basic Mexican Recipes - Sauces

All of these sauces freeze very well!

Drunken Sauce - Salsa Borracha

To make about 2 cups:

6 chile anchos, toasted, seeded, and deveined

3/4 cup tequila

3/4 cup fresh orange juice

1 tablespoon finely minced onion

1 tablespoon olive oil or other vegetable oil

1/2 teaspoon salt


Soften the chilies by soaking them in warm water. Drain and puree in a blender or food processor along with the tequila and orange juice. Add the minced onions, oil and salt. Brush on chicken or meat to make a great barbeque sauce.


Tomato-Chile Sauce

This is what we call enchilada sauce in the United States.

To make about 3 cups:

3 chile anchos, toasted, seeded, and deveined

1 large white onion, sliced

1 pound Roma tomatoes

3 tablespoons vegetable oil

2 tablespoons olive oil

1 tablespoon white vinegar

1 tablespoon finely chopped cilantro

salt to taste


On a dry griddle, roast the Roma tomatoes until slightly browned. Chop. Soften the chilies by soaking in warm water. Cook the onions in salted boiling water for about 5 minutes, drain and set aside.

Drain the chilies and puree in a blender or food processor, along with the tomatoes. Heat the oil in a skillet and fry the tomato-chili mixture over medium heat for about 5 minutes. Add the onions, olive oil, vinegar, cilantro, and salt to taste. Stir well, cooking 1 or 2 minutes more.

For a smoother sauce, let cool and puree again in a blender or food processor.

Cooked Tomatillo Sauce

1 pound tomatillos, husked, or 2 cups canned tomatillos, drained

1 large chile poblano, roasted, peeled, seeded, and deveined

1 small onion, chopped

2 cloves garlic

1 tablespoon minced cilantro

2 tablespoons oil

pinch of sugar

salt to taste

If you are using fresh tomatillos, cook in boiling salted water - along with chilies - for about 10 minutes. Drain. Puree the tomatillos and chilies in a blender along with the onion, garlic, and cilantro.

In a skillet, heat the oil and cook the puree for about 3 or 4 minutes. Add the sugar and salt to taste.

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Content copyright © 2008 by Susan Stewart. All rights reserved.
This content was written by Susan Stewart. If you wish to use this content in any manner, you need written permission. Contact Susan Stewart for details.

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