Ingredients
Clams & Chorizo
- 1 lb Littleneck or Manila clams scrubbed
- 4 oz Mexican chorizo crumbled
- 2 tablespoon Olive oil
- 2 cloves Garlic minced
- ½ cup Tequila blanco
- ½ cup Seafood stock or water
- 1 Lime juiced
Salsa Borracha
- 2 Dried guajillo chiles stemmed and seeded
- 1 Dried ancho chile stemmed and seeded
- 1 Roma tomato charred
- 1 clove Garlic charred
- ¼ cup Tequila blanco
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- Kosher salt to taste
To Serve
- Grilled sourdough or warm corn tortillas
- Chopped cilantro, as needed
- Lime wedges, as needed
Method
Salsa Borracha
- Toast the guajillo and ancho chiles in a dry skillet until aromatic and darkened slightly, about 30 seconds per side.
- Rehydrate in hot water for 10 minutes, then drain.
- Blend the chiles with charred tomato, charred garlic, tequila, vinegar, honey, and salt until smooth. Set aside.
Cook the Chorizo
- In a large sauté pan, heat olive oil over medium heat.
- Add crumbled chorizo and cook until browned and slightly crispy, 5–6 minutes. Remove from pan and set aside.
Steam the Clams
- In the same pan, add minced garlic and cook for 30 seconds until fragrant.
- Pour in tequila and seafood stock. Bring to a simmer.
- Add clams, cover tightly, and steam 5–7 minutes until clams open. Discard any that stay closed.
Finish & Serve
- Return chorizo to the pan and stir to combine with the clams and liquid.
- Spoon salsa borracha over the clams. Squeeze in lime juice and finish with chopped cilantro.
- Serve immediately with grilled sourdough or warm tortillas.