In a medium saucepan, cook dried pasila chili pepper, jalapeno pepper, chopped onion and minced garlic in hot olive oil until vegetables are tender, but not brown. Add tequila and dry vermouth, if you like. Carefully ignite tequila and vermouth with a long match (omit this step if you're not using the liquor or if you want to avoid flaming). When the flames die, stir in chicken broth, tomato paste, brown sugar, fresh oregano, fresh marjoram and flour tortilla strips. Cook, stirring occasionally, until mixture is reduced to about 1 1/4 cups (8 to 10 minutes). Transfer to blender container or food processor bowl; blend until smooth. Stir in half and half. Return to saucepan. Cook and stir over low heat until heated.