Salsa Borracha

1. Remove seeds and stems from the pasilla and ancho chiles. Heat a comal over medium heat and toast the pasilla, ancho, and arbol chiles until fragrant and slightly darkened. Remove from heat and place in a bowl. Cover with boiling water and let steep for 20 minutes until softened. Reserve soaking liquid.

2. Preheat your oven to broil. Arrange tomatillos, onion, and garlic on a baking sheet. Broil, turning as needed to deeply char - avoid burning. Remove individual tomatillos, onion, and garlic once they reach the desired level of char.

3. In a blender, combine rehydrated chiles, roasted garlic, onion, beer, and mandarin juice. Blend on high until smooth.

4. Add roasted tomatillos and salt, then blend on low until just combined (not overly pureed). Taste and adjust seasoning - chicken bouillon powder is an optional for additional umami flavor.

4. Spoon the salsa into a molcajete or a bowl and top with cotija cheese and raw diced onion. Serve warm or at room temperature with barbacoa, birria, tacos, or grilled meats.