Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes.
Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely.
Transfer to a serving bowl and top with crumbled anejo cheese.
