5 lb Leg of lamb

-----------------------------------SAUCE-----------------------------------
      3    To 4 dried chili pasillas or

      4 tb Chili powder

  1 1/2 c  Tepid water

      2    Cloves garlic

    1/2 c  Olive oil

      1 lg Onion, cut into chunks

      2    Pickled Serrano chilies, or

           -any small red or green hot
           -pepper
      2    Ounces dry grated cheese

      8 tb Tequila

  2 1/4 tb Salt

    1/4 ts Ground cloves

      1 tb Dry red wine

    1/2 tb Lime juice

  (Shepherd's Roast with Drunken Sauce]            )
  In Hidalgo, halves of mutton are hung over a wood fire and slowly
  turned until the meat is cooked and the outside is crisp and black.
  Toward the end of the cooking process, the roast is basted with
  lightly salted butter.  It's served with Salsa Borracha, below.
  FOR THE ROAST:
  Use a 5-pound leg of lamb and roast it on a spit over a charcoal fire
  until done the way you like it (1 1/2 to 2 hours).  Baste from time
  to time with lightly salted butter in which a clove of garlic has
  been crushed and a pinch of dry mustard added.
  In an ungreased skillet, cook the dried chili pasillas for a few
  minutes, turning occasionally to prevent burning.  Skip this step if
  chili powder is used.  Remove stems and seeds and cover them with the
  water, saving the skins.  In about 3/4 hour, put the chilies in a
  blender with the remaining ingredients and 4 tablespoons of the water
  in which the chili seeds were soaked.  Blend all until smooth.
  Strain the remaining chile water and add to sauce.  Serve, either by
  pouring a little over each portion of meat, or letting guests help
  themselves.  Add more chili powder or chilies for a hotter sauce.
  Makes 6 servings.
  From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
  Doubleday and Company, N.Y., 1965.
  Posted by Stephen Ceideberg; March 9 1993.