An authentic recipe for Salsa Macha – mexican condiment (oil and vinegar-based, dried chili “salsa”) and how to create falvorful Mexican-style Salsa Macha Bowl, with chicken (or tofu), roasted sweet potato, bell peppers, and optional black beans and rice.
To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.
To make the BOWLS
Pre heat oven to 425F
Place prepped yams, onions and peppers on a parchement-lined sheet pan.
Place chicken or tofu on the side of the sheet pan.
Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.
Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.
Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the Salsa Macha and sprinkle with sesame seeds.
Salsa Macha Notes:
Feel free to use different chilies, or mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.
You can also make the Salsa Macha first and use it as the marinade – coating the chicken or tofu before baking. To save time, here I have you make this while the chicken/tofu is baking, then spoon it on after. It’s great either way!
Serving Size:1 tablespoon
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