In Mexico there are more than 200 varieties of traditional sauces, and even more if you take into account that in each home they are cooked in different ways, but among so many sauces, there is one that does not fail when it comes to accompanying any saucer; macha sauce.
Although the origin of this sauce is disputed by the states of Oaxaca and Veracruz, it is better known as a Veracruz sauce, although both states use the same base, a mixture of chili peppers and seeds roasted or browned with vegetable oil.
Macha sauce and its variations
The traditional recipe from Veracruz must contain morita chili, compapeño chili and tabaquero chili, as well as sesame , a lot of garlic, allspice and peanut, although the Macha sauce that is commonly prepared in Orizaba, Veracruz is much simpler, since it only contains dried serrano pepper, vegetable oil and salt.
In Michoacán, for example, it is prepared with tree chili, also known as rat tail chili, plenty of garlic, vegetable oil and sea salt; tomato and green tomato are sometimes also added to this recipe, although these ingredients reduce the spiciness of the sauce.
Also, in the state of Jalisco it is prepared as in Michoacán, although they also tend to have variations of this recipe, changing the tree chili for morita chili or piquín, and in Oaxaca, In addition to the base that it shares with Veracruz, it is common for grasshoppers to be included in its preparation.
Where does your name come from?
The “macha” part of this sauce refers to the few people who, emboldened, dared to try this chili preserve , because when cooking them, their itching is potentiated, and just a few drops are enough to give a great flavor to any dish.
Now it is so common that you will normally find a small bottle with this sauce in any Mexican home, and it is not lacking on the table when it comes to sharing our most traditional dishes, from the pozole of any color to the delicious taquitos.
Unique macha sauce recipes
Without further ado, and because your mouth is surely watering just like ours just thinking about all the possibilities of this wonderful and versatile sauce, we share with you three of our favorite recipes, which are also very easy to prepare. set up. To start off on the right foot, we share these tips:
- Always wait until the oil has cooled down a bit, as it can be dangerous to liquefy when very hot.
- Wear gloves when removing the stem or end of the chiles, to prevent your hands from getting “chillied”.
- If you prefer a lighter heat, you can remove the veins and seeds from the chilies.
- You can also roast the chilies without oil, just be careful not to burn them as they will be bitter.
- You can make your macha sauce in a molcajete, starting by roasting the ingredients without oil and grinding them dry in the same accompanied with sea salt to help grinding, and then add the oil little by little.
- If you want to give it an extra flavor, we suggest adding a pinch of sesame to any macha sauce recipe.
- To ensure the best flavor, we recommend using sea salt.
- Refrigerated or not, this sauce lasts a long time and doesn't require preservatives, so you can enjoy it for weeks or even months.
- 60 g of moreta chili
- 1⁄2 cup of ground coffee
- 4 cloves of garlic
- 1 cup of olive oil
- Salt to taste
- Remove the stem of the peppers You can do this with scissors.
- Heat the oil in a frying pan over low heat and add the chiles and the garlic cloves; stir constantly until golden brown, or until you notice the chiles are crispier; you can squash them a bit to check.
- Remove from the heat and add the coffee and salt, and blend until thick.
Michoacán style macha sauce
- 30 gr of tree chili
- 6 cloves of garlic
- 1⁄2 cup olive oil
Salt to taste
- Remove the stem from the chiles. Also in this case we recommend doing it with scissors.
- Heat the oil in a frying pan over low heat and add the chiles and the garlic cloves; fry them lightly while stirring constantly to avoid burning.
- Remove from the heat and blend adding the salt until the chillies and garlic cloves are crushed.
Macha sauce from Veracruz
Remove the stem from the peppers. Also in this case we recommend doing it with scissors.
Heat the oil in a skillet over low heat and add the chiles, the peanuts and the garlic cloves; Stir constantly until the chiles have changed from red to reddish brown and the peanuts are golden brown.
Remove from the heat, add the salt and blend until all the ingredients are crushed.
If you make these sauces, tell us which one was your favorite. Remember that you can find Don Zabor on social networks and buy our products at Walmart, Superama, Bodega Aurrera, H-E-B, laComer, CityClub, Alsuper or at your nearest store.