From Salvador Alamilla's kitchen · Independent / Denver kitchens, Denver
blend · salsa
NATIONAL AWARD WINNERBirria Chile Marinade
From an award-winning kitchen
Ratio
WATER 480WHITE VIN 15
Ingredients
- WATER480 ml
- GUAJILLO40 g
- PEPPER4 g
- CLOVE0.3 g
- ALLSPICE0.3 g
- CINNAMON0.5 g
- CUMIN1 g
- SESAME SEED4 g
- GARLIC10 g
- BAY LEAF0.5 g
- OREGANO1 g
- ONION20 g
- SALT4.5 g
- WHITE VIN15 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Mexican chef awarded James Beard Best Chef: Mountain 2025. Work centers on regional Mexican technique in Colorado kitchens.
Originally published as Birria Chile Marinade.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Salvador Alamilla / Food52 (published as “Birria Chile Marinade”). Full citation lives in Provenance.