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Salsa Macha is a delightful blend of spicy and smoky flavors. It pairs perfectly with tacos, enhances soups, adds a kick to eggs, and can even elevate mayonnaise. This versatile sauce is a must-try for anyone who loves Mexican cuisine. List of Ingredients Tio Pablo Guajillo chillies Tio Pablo Arbol chillies Tio Pablo Ancho chillies Tio Pablo Peanuts Tio Pablo Mexican Oregano Apple Cider Vinegar Sea Salt Instructions Heat 2 cups of olive oil in a pan. Add 4 cloves of garlic and 2 tablespoons of sesame seeds. After 1 minute, add the chopped, de-stemmed, and de-seeded chillies. You can leave a few seeds if you want extra heat. Cook for about 1-2 minutes until the chillies start to brown. Then, remove from heat. Place the mixture into a food processor. Add 1/4 cup of peanuts, 1 teaspoon of apple cider vinegar, 3/4 teaspoon of sea salt, and 1 teaspoon of Mexican oregano. Blend everything until you achieve a nice, chunky consistency. Tips for the Perfect Salsa Macha Creating the perfect Salsa Macha is an art. Here are some tips to enhance your experience: Choosing the Right Chillies The choice of chillies is crucial. Tio Pablo's Guajillo, Arbol, and Ancho chillies each bring unique flavors and heat levels. Experiment with different combinations to find your favorite mix. Adjusting the Heat If you prefer a milder salsa, remove all the seeds from the chillies. For those who enjoy a fiery kick, leave some seeds in. This simple adjustment can make a big difference. Storage Tips Store your Salsa Macha in an airtight container in the fridge. It can last for several weeks, allowing you to enjoy its flavors over time. Just give it a good stir before using. Serving Suggestions Salsa Macha is incredibly versatile. Here are some delicious ways to use it: Tacos: Drizzle it over your favorite tacos for an extra layer of flavor. Soups: Stir it into soups for a smoky depth. Eggs: Use it as a topping for scrambled eggs or omelettes. Mayonnaise: Mix it into mayonnaise for a spicy dip or spread. Why Choose Tio Pablo Products? Tio Pablo offers high-quality Mexican ingredients that make it easy to create authentic dishes. The products are sourced carefully to ensure the best flavors. Using Tio Pablo ingredients means you are getting the real taste of Mexico right in your kitchen. Conclusion Salsa Macha is a fantastic addition to your culinary repertoire. With its spicy and smoky notes, it enhances a variety of dishes. Try making this recipe today and discover how easy it is to bring authentic Mexican flavors to your home. For more delicious recipes and tips, check out Tio Pablo . Products in the Recipe

List of Ingredients 2 Guajillo chillies, de-stemmed and de-seeded 2 Arbol chillies, de-stemmed and de-seeded 800g chuck steak, chopped into large cubes 3 Tbl olive oil Sea salt to season 1 large brown onion, sliced 5 medium tomatoes, sliced in half 1 Tbl Tio Pablo Mayan Gold Spice Mix 1 tsp Tio Pablo Mexican Oregano 2 ½-3 cups beef stock 1 tsp Apple Cider Vinegar 1 bay leaf 12 Tio Pablo Corn Tortillas 2 cups grated Edam cheese 1 small brown onion, diced, to garnish ½ cup fresh coriander, chopped, to garnish Instructions Place dried chillies into a small bowl and pour atop boiling water. Let sit. Season chopped chuck steak with sea salt. In a large pan, heat oil and sear chuck steak until brown on both sides. Remove meat from the pan but do not clean out the pan. Add the tomatoes and sliced onion and fry until browned and soft. Add Mayan Gold, Mexican Oregano, 1 cup of beef stock and Apple Cider Vinegar. Let simmer for about 10 minutes. Place mixture into a blender or food processor. Drain dried chillies (discard water) and add to mixture. Puree until smooth and add back into large pan with the chuck steak. Add another cup of beef stock and 1 cup of water and let simmer for a few hours (add more stock or water as needed), until the beef shreds easily. Dip corn tortillas into the stew, place on a hot grill and add beef and grated cheese. Top with fresh coriander & onion and dip into the Birria broth for extra deliciousness. Products in the Recipe

Ingredients: 2 red onions, peeled and finely sliced ½ cup white wine vinegar ½ cup cider vinegar 1tsp sugar 1 tsp Tio Pablo Citrus Chilli Salt 1/2 tsp Tio Pablo Mexican Oregano 1 bay leaf ​ ​ Directions: Place the onion slices into a bowl. In a saucepan, combine the vinegars, sugar and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature. Pour mixture over onions and then add the Mexican Oregano and bay leaf. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.