Salsa Macha

Name: Salsa Macha
Ingredients: 2 cups plus 2 Tbsp. grapeseed oil, or vegetable oil, divided; Eight 6-in. corn tortillas, warmed; 6 dried ancho chiles, stemmed and seeded; 4 dried árbol chiles, stemmed and seeded; 4 dried morita chiles, stemmed and seeded; 1 dried guajillo chile, stemmed and seeded; ¾ cup raw cashews (3¾ oz.); 6 garlic cloves; ½ cup white sesame seeds; 1 Tbsp. apple cider vinegar, plus more to taste; 1 tsp. kosher salt, plus more; 4 ears of corn (2 lb.), shucked; 1 small head of cauliflower or romanesco (about 1½ lb.), cored and cut into 1-in. florets; Freshly ground black pepper

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A Mexican coastal speciality, salsa macha adds heat and sabor to everything it touches.

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Ingredients

2 cups plus 2 Tbsp. grapeseed oil, or vegetable oil, divided
Eight 6-in. corn tortillas, warmed
6 dried ancho chiles, stemmed and seeded
4 dried árbol chiles, stemmed and seeded
4 dried morita chiles, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
¾ cup raw cashews (3¾ oz.)
6 garlic cloves
½ cup white sesame seeds
1 Tbsp. apple cider vinegar, plus more to taste
1 tsp. kosher salt, plus more
4 ears of corn (2 lb.), shucked
1 small head of cauliflower or romanesco (about 1½ lb.), cored and cut into 1-in. florets
Freshly ground black pepper