Salsa borracha

Ingredients:

5 ounces (5 or 6) tomatillos with the husks removed
2 – 3 pasilla chiles, stemmed, seeded and broken into small pieces
1 clove garlic, minced
1 tablespoon cooking oil
1/4 cup beer
1/2 tablespoon rice wine vinegar
1 bay leaf, broken into pieces
1/2 teaspoon oregano
Heaping 1/4 teaspoon salt
1 ounce queso cotija or anejo, grated

Preparation:

Simmer the tomatillos in water to cover until they are very soft, 5 – 10 minutes. Place them in a blender.
Simmer the chiles in water to cover for 15 minutes. Drain and place them in the blender.
Add the garlic, beer, oil, vinegar, bay leaf, oregano and salt, and pulse 10 – 15 times, or until the ingredients are well chopped but not pureed.
Stir the cheese into the sauce and serve.