Cempazuchi Borracho Sauce (Drunken Sauce)
This sauce works well with chicken, fish or rabbit. The mescal gives it a smoky
flavor. Serve with rice or corn tortillas.
- 2 red onions, cut into quarters
- Olive oil
- 4 red bell peppers
- 4 green bell peppers
- 2 poblano peppers
- 2 jalapeno peppers
- 8 Roma tomatoes
- 2 cups chicken broth
- 1/2 cup chopped cilantro, divided
- 12 ounces dark beer (Negra Modelo)
- 1 cup fresh lime juice (about 6 limes)
- 6 ounces premium mescal or premium tequila
- Heat grill to high.
- Brush onions with olive oil and sprinkle with salt. Char on grill.
- Char all peppers and tomatoes, leaving them whole (do not salt or oil).
- When vegetables are blackened on outside, place in covered container. This will
allow vegetables to steam together and render a charred vegetable stock in bottom
- Let sit for 1 hour, then remove vegetables from stock and let cool.
- Remove stems and seed cores from peppers and cores from tomatoes, then coarsely
chop in food processor.
- In saucepan, bring chicken broth to simmer, then add charred vegetable stock,
chopped vegetables and 1/4 cup cilantro. Stir while reducing mixture to original
- Add beer and lime juice and simmer for 10 minutes.
- Add mescal and simmer for 5 minutes.
- Finish by adding remaining 1/4 cup of cilantro and salt to taste.
Yield: 4 quarts
Source: Bryce Clark, Cempazuchi restaurant, Milwaukee, Wisconsin