Salsa Borracha

By Maverick19

Recipe courtesy of Marcela Valladolid. This salsa is excellent on tacos, with meat or poultry and eggs.

Ingredients

• 8 ancho chiles
• 1/2 cup fresh orange juice
• 1/2 cup golden tequila
• 1 garlic clove, minced
• 4 Tbsp olive oil
• salt and fresh ground pepper
• 1/4 cup crumbled anejo or feta cheese

Preparation

Step 1

Cook the chiles in a dry sauce 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. ( Do not use a food processor unless you have an excellent seal)

Add the orange juice, tequila, garlic, and 2 Tbsp of the olive oil to the blender. Puree until the salsa is nearly smooth.

Heat the remaining 2 Tbsp olive oil in a sauce 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 anejo cheese.