Salsa Blanca

This recipe is a little more complicated than our usual but it's
awesome with shrimp or fresh fish.
  
   2 Tbsp vegetable oil
   ½ large Spanish onion, diced small
   3 cloves garlic, minced
   5 serrano peppers, minced
   ¼ tsp. Cumin
   ½ tsp cracked black pepper
   2 tsp. Kosher salt
   ¼ cup silver tequila
   ¾ cup masa harina
   5 cups half and half
   ¼ cup butter
   ½ cup queso cotija or other dry aged Mexican cheese

Instructions:

1. Heat oil in saucepan over medium heat.  Add onion, garlic, and
Serrano, and sauté until slightly caramelized.  Add dry spices.  
Deglaze with tequila.  Reduce over low heat add milk after about 3 minutes

2. In a separate saucepan, melt butter over medium heat and slowly
mix in masa to make a roux.  Cook for approximately 5 minutes and
stir constantly.  Add roux mixture to saucepan with milk and whisk
well to incorporate mixture.  Add cheese to finish and whisk to thicken. 

This recipe will yield 6 cups and will keep in the refrigerator for
up to a week.