#salsa macha

[miltacos]

#112 Taco de salsa macha.

BARBACOA LOS PERICOS DE ZACATLÁN, dentro del mercado popular provisional de Zacatlan de las Manzanas.

Los tacos de salsa pueden considerarse como los tacos primigenios, los que dan origen y sentido a la mexicanidad porque en su sencillez radica su perfección y profundidad cultural.

Esta versión se trata de una salsa de chiles chiltepín de la sierra norte de Puebla, ligeramente fritos en grasa y posteriormente molidos con sal y ajo asado. En algunas versiones agregan un poco de ajonjolí y hierbas aromáticas, pero en realidad la salsa macha solo se trata de chiles secos fritos y molidos con el aceite de fritura.

La tortilla es un lujo por sí mismo. Se trata de maíz morado de la región nixtamalizado y molido artesanalmente hasta hacer una tortilla gruesa, sólida, golosa y con un retrogusto increíble. El maíz del año pasado que está a punto de terminarse para dar paso al siguiente.

[elvisomar]

I made my first batch of Salsa Macha today. I've been obsessing about it since learning it is basically a traditional Mexican salsa that shares many commonalities with my beloved Chinese Chili Crisp. I will be making this again—it's very much a form of me chow.

It's an oil-based salsa which combines garlic, a variety of dried chilis, peanuts, sesame seed, oregano, as well as a little salt and vinegar. It's said to be good on tacos or meat dishes, on eggs, noodles, just about anything that is enhanced by a rich and spicy condiment.

Recipe below the cut:

Salsa Macha

1½ cups Olive Oil

½ cup Peeled Garlic

½ cup Raw Peanuts

2+ oz Dried Chilis — I used 5 Chilis de Arbol (a very hot dried pepper), 4 Guajillo Chilis (a bright, mild dried pepper), and 3 Pasilla Chilis (a rich, medium-hot dried pepper)

3 Tablespoons Raw Sesame Seed

2½ Tablespoons Apple Cider Vinegar

1 teaspoon Salt (start with a half teaspoon, add to taste at the end)

1 teaspoon Oregano

1 teaspoon Ground Black Pepper

¼ cup Water

Instructions: Fry the raw peanuts and garlic pieces oil, low and slow until brown and toasted, maybe ten minutes. Add sesame seeds. Add dried chilis. Increase heat slightly and stir for two or three minutes until the chilis are fried (look for a change of color and fragrance). Reduce heat and add vinegar, salt, water, and spices. Stir vigorously. If you are not using raw peanuts or raw sesame seeds, simply add the roasted nuts and seeds when you add the vinegar.

Wait for the mixture to cool, and pour into a blender or food processor. Pulse and blend the mixture until the chilis and peanuts breakdown to your preferred size and texture. Keeps well in the refrigerator for a good, long time.

Adapted from a recipe posted by Chicaco-based Chef Rick Bayless on his YouTube channel. (Bayless used Cascabel chilis, which I did not have at hand, so I substituted those with Pasilla chilis, which I had plenty of at home.)

[busyabuelita]

Salsa Macha Recipe

Boost your meals with our tantalizing Mexican salsa macha recipe! Uncover the ultimate fusion of flavors to spice up your dishes. Dive in now and give it a whirl!

Get ready to spice up your meals with this mouth-watering Mexican salsa macha recipe! It’s the perfect condiment that packs a punch of flavor, made with crispy bits of toasted chili peppers, garlic, peanuts, and sesame seeds in oil. You won��t be able to resist the irresistible combination of heat, crunch, and nuttiness that this salsa macha brings to your…

[fifthmoon0]

v spicy v good 🌶️

[alliluyevas]

I gotta stop buying condiments…

[yrlocalghost]

i just ate 3 spoonfuls of chili crisp. just. plain.

[fightthefuturecassettes]

Salsa Macha

[nikopoisson]

Salsa Macha

[artofnooligan]

Salsa Macha

[ninyo-petit-mart]

Salsa Macha

[vuele]

Hi can I hear about the best sandwich you’ve ever had and if you have a favourite or go-to sandwich thank you

i don't think i've ever had a sandwich that was so good i couldn't stop thinking about it??? but i am 1) picky and 2) a vegetarian so my sandwiches are never very exciting hahaha

this is what i like the most when i am not lazy:

sourdough bread roll with mayo

swiss cheese

arugula

sprouts

thinly sliced cucumber

thinly sliced tomato

thinly sliced red pepper

avocado

this is my lazy sandwich:

bolillo (mexican bread roll) with mayo

refried beans

quesillo/queso oaxaca or queso fresco (u can sub string cheese too lol)

avocado

salsa macha (optional)

[messyintimacy]

salsa macha, Calabrian chili, olive oil

[berryblu-soda]

made egg drop soup this morning! its actually so hearty and nice, will deffo make it again :) also made chili oil like the day before yesterday and added it; so good guys!!!!

also!! okk so if yalls pizza comes with chili flakes you can just save those and when you have a bunch pour em out in a bowl, heat up some olive oil (i did 1/3 cup) ; mince a big clove of garlic, fry it in said oil till it´s a lil brown. add in the chili flakes (lower the heat!!! you dont want em to burn!!!) and when theyre ever so slightly darker take em off the heat. then just sprinkle in as much sesame seeds as you want. (additional very optional incredients are salt, white vinegar, peanuts and more oil <- if its too spicy)

it´s an express version i made up of "salsa macha" recipes :), goes great with eggs and beans type of foods.

also made the egg drop soup with a leftover ramen flavouring, onion, cornstarch (for consistency) and eggs + a couple drops of the chili oil

[tsunflowers]

I just experienced salsa macha for the first time in el paso. my brother described it as “if barbecue sauce was bad” but I liked it a lot. its made with dried chilis so it has a smoky flavor

[morethansalad]

Mexican Pepita Salsa / Salsa Macha (Vegan)