Salsa de Chile Macho
This recipe first appeared on Tasting History. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Jerry Vogel on SeeMeCook
A smoky Mexican salsa made from toasted dried ancho and pasilla chiles, pulque, garlic, and onion, finished with crumbled cotija. Serve with chips.
- Time
- 50 minutes
- Cuisine
- Mexican
Ingredients
- 5 g
- 55 g
- 235 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 515 g before cooking, which is about 85 g per serving.
Steps
Cut off the tops of the chiles and remove the seeds, saving the seeds for later.
Heat a pan over high heat. Toast the chiles, taking care not to burn them.
Transfer the toasted chiles to a bowl, cover them with water, and let them soak for 20 minutes.
Drain the chiles and chop them finely; smaller pieces will be easier to grind.
Grind the chopped chiles into a paste in a molcajete, or use a food processor.
Add the garlic, some reserved chile seeds, and some of the onion. Grind them into the chile paste.
Add a large pinch of salt, a splash of pulque, some vegetable oil, and as much of the remaining onion as you like. Stir to combine, keeping this onion in pieces rather than grinding it.
Add more pulque, oil, or onion as desired. Crumble some cotija into the salsa and stir it in.
Taste and add more salt or any of the other ingredients as desired.
Crumble more cotija over the salsa and serve with tortilla chips.
Notes
To season a new molcajete, grind dry rice with a little salt in it until the mixture fills the small holes. Rub garlic or onion over the surface, then let it dry before using. The source does not specify exact quantities for salt, cheese, chips, or the optional additional pulque, oil, and onion.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 157
- Protein
- 5 g
- Carbs
- 22 g
- Fat
- 6 g
- Fiber
- 11 g
Where the calories come from
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