Salsa Borracha

Heat olive oil in a large skillet over medium-high heat.

Add the tomatillos, tomatoes, serrano peppers, garlic cloves, onion wedges, and chiles de árbol to the skillet.

Sauté for about 5 minutes, then remove the garlic cloves and set them aside to prevent them from burning.

Continue to sauté the remaining vegetables for another 5 minutes, or until they are nicely charred and softened.

Pour in about half a can (6 oz) of beer to deglaze the pan.

Bring the mixture to a simmer and add the reserved garlic cloves back to the skillet.

Cover the skillet and let everything simmer for another 5 minutes to soften completely.

While the salsa simmers, finely chop the cilantro and dice the onion for the garnish.

Carefully transfer all the cooked vegetables and the liquid from the skillet to a blender.

Season with salt, chicken bouillon powder, and dried oregano.

Pulse the blender a few times until the salsa reaches a chunky consistency. Do not over-blend.

Pour the salsa into a serving bowl and allow it to cool for a few minutes.

Stir in the chopped cilantro and diced onion.

Optionally, top with a splash of more ice-cold beer just before serving.