Borracha Tequila Salsa Sauce

Ingredients:

• 8 dried pasilla chiles* or dried ancho chiles
• 1 cup fresh orange juice
• 1/2 cup gold tequila
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and ground black pepper
• 1/4 cup crumbled añejo goat cheese** or feta cheese

Preparation:

1. Dry-fry the chilies in a skillet over high heat, stirring constantly, for about 2 minutes. Remove from heat and, when cool enough to handle, cut in half and remove the seeds. Tear the chilies into small pieces and add to a blender.
2. Add orange juice, tequila, garlic, and olive oil to a blender. Puree the salsa and add it to the same pan where you roasted the chili peppers. Cook until slightly thickened, about 5 minutes.
3. Season the salsa borrata with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and sprinkle with cheese.
   Exit: 1 tbsp.
   
   This dish goes well with lager beer.
   
   Cook's Note
   
   "Drunken" salsa isn't very popular, but the original recipe calls for it to be made with pulque, an alcoholic drink made from the once-sacred agave plant. Pulque, which is difficult to find outside of Mexico, is undistilled and has a much stronger flavor than the tequila used in this recipe instead. The alcohol leaves a musky taste as it cooks.
   
   *Ancho chili peppers are dried poblano chilies. In the US, they are also called pasillas or negro chiles. They have a deep red color and range from mild to intense in heat. With a rich, slightly fruity flavor, ancho chilies are the sweetest of the dried chili peppers. Ancho chilies are often sold whole, and you can peel and grind them yourself in a spice grinder. They can also be found in some supermarkets, Latin specialty markets, and online.
   
   **Añejo cheese is a salty, crumbly cheese commonly sprinkled on enchiladas, burritos, and tacos. It is sold in some supermarkets and Latin specialty markets, and even online. Feta cheese can be substituted.