Salsa Borracha

Cook the chiles in a dry sauté pan over high heat, turning themconstantly, for 2 minutes, or until slightly toasted. Halve andseed the chiles. Tear them into small pieces and transfer thepieces to a blender.

Add the orange juice, tequila, garlic, and 2 tablespoons ofthe olive oil to the blender. Puree until the salsa is nearlysmooth.

Heat the remaining 2 tablespoons olive oil in a sauté panover high heat.

Add the salsa and cook for 5 minutes, or untilslightly thickened. Season the salsa with salt and pepper.

Let itcool completely. (The salsa can be made 1 day ahead. Coverthe sauce and keep it in the fridge.)

Serve the salsa topped with the crumbled añejo cheese.

Reprinted with permission from Fresh Mexico: 100 Recipes for True Mexican Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc.Marcela Valladolid is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide their time between Tijuana and San Diego.