Drunken Sauce

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

• Ready In: 17 mins
• Yields: 1 1/2 cups

Ingredients

• 6  medium  tomatillos, husks removed
• 3  pasilla chiles, stemmed, seeded and chopped (or 1 large dried ancho chile)
• 1  garlic clove, minced
• 1⁄4 cup beer, flat
• 1  tablespoon  vegetable oil
• 1⁄2 tablespoon red wine vinegar (or rice wine)
• 1⁄2 teaspoon dried oregano
• 1⁄2 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.