⅓ cup plus 1 tablespoon olive oil, divided
4 cloves garlic
½ cup peanuts
3 large ancho chiles
3 large cascabel chiles (or substitute additional ancho chiles or ½ tablespoon each of chipotle chile powder and red pepper flakes)
1 teaspoon oregano
1 ¼ teaspoons salt, divided
1 pound peeled and deveined raw shrimp
1 teaspoon smoked paprika
8 whole grain corn tortillas, warmed
¼ small head of green cabbage, thinly sliced
1 avocado, peeled, pitted, and thinly sliced
1 lime
An Oldways recipe and photo, created in partnership with The Peanut Institute [2].
Salsa Macha is a traditional Veracruz condiment made with peanuts and chili peppers. While it is fantastic on Veracruz-inspired shrimp tacos, there is hardly a dish that cannot be improved with a sprinkle of salsa macha. Try it on everything from breakfast tacos or kale salads, to baked sweet potatoes or roasted vegetables. The savory, spicy, peanutty flavor can make any dish sing.
Links
[1] https://wholegrainscouncil.org/grain/corn
[2] https://peanut-institute.com/