Heat up a heavy skillet and lightly toast the dried chiles. Keep turning them until they soften and give off a pungent toasty aroma. Do Not Burn Or Toast Darkly or your sauce will be bitter. When cool enough to handle, hold the chiles under cold water and rinse out seeds, discarding the seeds along with the stems. Pour boiling water over the chiles and allow them to soak for 1/2 hour covered. Place chiles in a blender with a couple tablespoons of the soaking water, the tomatoes (skinned and seeded), onion, garlic, lime juice, tequila, oil, and brown sugar. Puree until a thick sauce consistency is reached. Taste to see if you want more lime juice, tequila, or brown sugar. Because they blend well and are ripe, the author frequently uses a couple of fancy or premium, canned tomatoes instead of the fresh ones. This sauce is great when brushed onto grilling steaks, roasts, chickens, or turkey parts (use during the last part of the grilling - otherwise the sauce will burn and the meat will be black and bitter). You can also brown turkey filets or sliced, raw turkey breast in a little oil, cover with drunken (borracha) sauce and bake for 30 minutes in the oven at about 350 degrees F. From "The Salsa Book" by Jacqueline Higuera McMahan.