Salsa Borracha with Cotija Cheese

by V & V Supremo Foods, Inc.

3.78

30 Min

2-3/4 cups

Servings

ingredients

One of the main ingredients of Mexican cuisine is a good salsa, and this one will not disappoint you. Salsa Borracha with Cotija Cheese. Fresh ingredients with a special touch of beer. A delight that goes well with Tacos, Totopos or Carne Asada.

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Ingredients

1 (4.05 oz.) pkg.

Sierra® Brand Cotija Cheese from V&V SUPREMO®

1 (4.05 oz.) pkg. Sierra® Brand Cotija Cheese from V&V SUPREMO®
4

medium roma tomatoes

4 medium roma tomatoes
2

jalapeño peppers

2 jalapeño peppers
1

large garlic clove, peeled

1 large garlic clove, peeled
¼ de cucharadita

white onion

¼ de cucharadita white onion
1 ¼ tsp.

Kosher salt

1 ¼ tsp. Kosher salt
12 oz.

beer of your choice

12 oz. beer of your choice
1 Tbsp.

olive oil

1 Tbsp. olive oil
¼ bunch

of cilantro, chopped

¼ bunch of cilantro, chopped

5 Steps to complete

1

Slice the cheese wedge in half, lengthwise, cut each wedge into small cubes and set aside.
2

Preheat a cast-iron skillet on medium-high heat for 2 minutes, then place the tomatoes, peppers, garlic, and onion in the skillet and roast each side approx. 4-6 minutes or until completely charred and soft. Take out onion, garlic first, then jalapeños peppers and lastly the tomatoes as they take more time to char.
3

Place the charred vegetables into a blender or food processor, add beer, and salt. Blend until smooth. Once the mixture is well blended set aside.
4

Add 1 Tbsp. olive oil to a skillet and heat for 1 minute over medium high heat. Pour salsa, bring to a boil and cook for 5-6 minutes. (Salsa needs to boil so that the alcohol can evaporate). Lower the heat to medium low and simmer for 10 minutes.
5

Pour salsa into a bowl, mix in Cotija cheese, and cilantro. Serve and enjoy with your favorite chips!

Comments

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

30 Min
Ingredients :

9

INGREDIENTS:

1 (4.05 oz.) pkg. Sierra® Brand Cotija Cheese from V&V SUPREMO®
4 medium roma tomatoes
2 jalapeño peppers
1 large garlic clove, peeled
¼ de cucharadita white onion
1 ¼ tsp. Kosher salt
12 oz. beer of your choice
1 Tbsp. olive oil
¼ bunch of cilantro, chopped

DIRECTIONS:

1. Slice the cheese wedge in half, lengthwise, cut each wedge into small cubes and set aside.
2. Preheat a cast-iron skillet on medium-high heat for 2 minutes, then place the tomatoes, peppers, garlic, and onion in the skillet and roast each side approx. 4-6 minutes or until completely charred and soft. Take out onion, garlic first, then jalapeños peppers and lastly the tomatoes as they take more time to char.
3. Place the charred vegetables into a blender or food processor, add beer, and salt. Blend until smooth. Once the mixture is well blended set aside.
4. Add 1 Tbsp. olive oil to a skillet and heat for 1 minute over medium high heat. Pour salsa, bring to a boil and cook for 5-6 minutes. (Salsa needs to boil so that the alcohol can evaporate). Lower the heat to medium low and simmer for 10 minutes.
5. Pour salsa into a bowl, mix in Cotija cheese, and cilantro. Serve and enjoy with your favorite chips!

Salsa Borracha with Cotija Cheese

Notes: