Salsa Borracha
['8 ancho chiles', '1/2 cup fresh orange juice', '1/2 cup golden tequila', '1 garlic clove, minced', '4 tablespoons olive oil', 'Salt and freshly ground black pepper', '1/4 cup crumbled añejo or feta cheese']
Cook the chiles in a dry sauté pan over high heat, turning them constantly, for 2 minutes, or until slightly toasted. Halve and seed the chiles. Tear them into small pieces and transfer the pieces to a blender.
Add the orange juice, tequila, garlic, and 2 tablespoons of the olive oil to the blender. Puree until the salsa is nearly smooth.
Heat the remaining 2 tablespoons olive oil in a sauté pan over high heat. Add the salsa and cook for 5 minutes, or until slightly thickened. Season the salsa with salt and pepper. Let it cool completely. (The salsa can be made 1 day ahead. Cover the sauce and keep it in the fridge.)
Serve the salsa topped with the crumbled añejo cheese.
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