Total Time
17mins
Prep 10 mins
Cook 7 mins

This Mexican barbecue sauce is often served with slow-roasted, shredded beef or lamb. Not sure the original source.

Ingredients Nutrition

  • 6 medium tomatillos, husks removed
  • 3 pasilla chiles, stemmed, seeded and chopped (or 1 large dried ancho chile)
  • 1 garlic clove, minced
  • 14 cup beer, flat
  • 1 tablespoon vegetable oil
  • 12 tablespoon red wine vinegar (or rice wine)
  • 12 teaspoon dried oregano
  • 12 teaspoon salt
  • 1 tablespoon feta cheese, finely crumbled (Cotija cheese may be substituted)

Directions

  1. Combine tomatillos, chiles, and water to cover in a saucepan and bring to a boil. Reduce heat and cook, covered 5 to 7 minutes or until tender. Drain and allow to cool.
  2. Pulse tomatillo mixture, garlic and next 5 ingredients in a blender or food processor until chopped. Stir in cheese.

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