John ManionJohn Manion

Home | Biography| Interview | Recipes | Restaurant

From MAS, Chicago, Il
"Borracho" Sauce

This sauce is great when served with any kind of bird or game. Especially good with rabbit.

  • 2 cups chicken stock or broth
  • 1 cup fresh lime juice
  • 12 oz. dark beer, preferably Negro Modelo
  • 6 oz. Tequila
  • 8 Roma tomatoes
  • 4 red peppers
  • 4 green peppers
  • 2 red onions
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1/2 cup chopped cilantro
  • salt to taste
Pre-heat your gas grill to high. Brush the onions with olive oil and salt and char them whole on the hot grill. Do the same with all peppers and tomatoes (do not oil or salt peppers or tomatoes.) When they have begun to blacken on the outside place all grilled vegetables in a covered container. By placing all of the vegetables and letting them sit in a container for 1/2 hour, they will steam rendering a charred vegetable stock in the bottom of your covered container. When this has happened, remove vegetables from container and let cool.

Remove the stems from the peppers and the cores from the tomatoes. Place vegetables in a food processor to achieve a puréed consistency.

In a saucepan, bring your chicken stock to a simmer and then add the vegetable purée and half the cilantro. Over medium heat, reduce the stock and vegetable purée back to the consistency that the original purée on its own. Add the dark beer and lime juice and let simmer for 10 minutes. Add the tequila and simmer for 5 minutes. Finish with the rest of the cilantro and salt to taste.

Home | Biography| Interview | Recipes | Restaurant