Crispy Mushroom Tacos with Salsa Macha and Garlic Crema
Serves 430 mins prep40 mins cook
The salsa macha really makes this taco, and I vividly remember the first time I ever had it at Lola55 in San Diego. I’d never had anything like it, it was spicy, oily, crunchy, and I wanted it on everything. Salsa macha is now something I always have on hand. Leftovers keep well refrigerated, and it’s fun to switch up the chiles (guajillo, ancho, California, morita, New Mexico) and the nuts (pistachios, pepitas, almonds) and find interesting combinations. I never make it the same way twice, but usually add in 2-3 chile de arbol - they’re tiny and spicy and provide just the right amount of kick. Do wear gloves when dealing with the chiles, and I say that as someone who has deseeded them and then taken out her contact lenses.
0 servings