Make It Spicy Recipe

Toast chilies and nuts

Heat a dry skillet over medium heat. Add the dried chilies and toast 30–60 seconds per side until fragrant (do not burn). Remove chilies. In the same skillet toast the sesame seeds 1–2 minutes until golden, then toast the peanuts 2–3 minutes until fragrant. Transfer toasted chilies, seeds, and nuts to a plate to cool.

Soak chilies

Place the toasted chilies in a small bowl and cover with 1 cup of very hot (not boiling) water. Let soak 10–12 minutes until soft. Drain, reserving 2–3 Tbsp of the soaking liquid.

Blend salsa macha

In a small food processor or blender add the drained chilies, toasted sesame seeds, toasted peanuts, garlic cloves, brown sugar, vinegar, reserved soaking liquid (start with 1 Tbsp), salt, and pepper. Pulse until coarsely chopped — you want a chunky, oil-infused paste, not completely smooth. With the motor running, slowly drizzle in the 3/4 cup neutral oil until the mixture emulsifies into a loose, oily condiment. Taste and adjust salt, sugar, or vinegar as needed. If too thick, add another teaspoon of the reserved soaking liquid or a bit more oil to reach desired consistency.

Finish and rest

Transfer salsa macha to a jar, let cool to room temperature, then cover and refrigerate at least 30 minutes for flavors to meld. Keeps refrigerated up to 2 weeks. Bring to room temperature before using.

Season chicken

Pat the chicken pieces dry with paper towels. In a bowl toss the chicken with salt, black pepper, cumin, and smoked paprika until evenly coated. Let rest 10 minutes while you heat the pan.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add chicken in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until a deep golden crust forms, then flip and cook another 3–4 minutes until cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and let rest 3 minutes.

Toss with salsa macha

Return the chicken to the pan off heat and add 3–4 tablespoons of salsa macha (more to taste). Toss to coat thoroughly so the oil and chili paste glaze the chicken evenly. Warm for 30–60 seconds over low heat if needed to loosen the sauce, then remove from heat.

Warm tortillas: Wrap tortillas in a damp paper towel and microwave 20–30 seconds or heat individually in a dry skillet 15–20 seconds per side until pliable.

Build tacos or bowls: Divide warmed tortillas (or rice/greens for bowls) among 4 servings. Top each with an even portion of the salsa-macha chicken. Spoon extra salsa macha over the top for heat and gloss.

Garnish and serve: Sprinkle chopped cilantro and crumbled queso fresco over the chicken. Add a few quick-pickled red onion slices if using, and serve with lime wedges on the side for squeezing. Offer additional salsa macha on the table for those who want more heat.