Step 1

Clean the dried chiles - remove the tops and slice lengthwise to remove all the seeds. Toast them in a hot skillet for just over a minute or until they begin to puff up and smoke. Remove from pan and soak in hot water for 10-15 minutes.

Step 2

To the same hot skillet add the halved tomatoes, peeled and quartered onion, halved jalapenos (seeds and veins removed to tune down heat) and the peeled garlic cloves. Toast until they get nicely charred and soften and remove from pan.

Step 3

In a blender or food processor add the toasted tomatoes, onion, jalapenos, garlic and soaked chiles (discard the water). Add the beer OR the tequila and orange juice. Process until well blended and near smooth.

Step 4

Heat oil in the same skillet over medium high, add the borracha mixture from the blender and bring to simmer stirring occasionally. Season with salt and pepper and simmer until the mixture thickens, about 5 minutes.

Step 5

Transfer the salsa borracha to a serving bowl and while still warm garnish with fresh cilantro and Cotija crumbles. Serve.