Get ready for watermelon season with this Watermelon Salsa Borracha, a creative, summery take on Mexico City’s famous salsa borracha (“drunken salsa”) that’s also popular throughout Mexico’s central states. Paired with grilled skirt steak, fried queso cotija and pickled tomatillo atop blue corn tostadas, it makes a great addition to warm weather menus.
Recipe by Executive Chef Joshua Kemble, Harvest Kitchen Catering, Vista, CA; recipe and photo courtesy of National Watermelon Promotion Board
Watermelon
Tomato
Onion
Jalapeño pepper
Garlic clove
Salt, to taste
Poblano chile liqueur, to taste
Skirt steak, grilled
Blue corn tostadas
Queso cotija
Pickled tomatillo
Cumin seeds, toasted
To make the salsa: In a food processor, roughly chop watermelon, tomato and onion (1:1:1 cup ratio) with ¼ to ½ diced jalapeño pepper, or to taste, 1 chopped garlic clove and salt to taste. Transfer to a sauté pan and reduce with poblano chile liqueur for a smoky flavor.
To serve: Shingle approximately 4 ounces of grilled skirt steak on the center of the plate. Arrange blue corn tortilla tostadas around the beef and top each top each with Watermelon Salsa Borracha. Garnish the dish with queso cotija that’s been fried and torn, pickled tomatillo and toasted cumin seeds.
Watch the prep video here:
https://vimeo.com/chefsroll/review/489476385/b5ec29861d?sort=lastUserActionEventDate&direction=desc