A jar of Tia Lupita Salsa Macha has been eyeing me from the pantry shelf for weeks. You know the kind of condiment you buy on a whim, certain it’ll elevate your cooking to new heights, only to let it gather dust? Well, today is the day I finally put it to use.
Salsa Macha is like chili oil or chili crisp. Funnily enough, when I went looking for a link, I discovered the Tia Lupita company is rebranding their Salsa Macha as “Mexican Chili Crunch.” So there you go.
It’s rich and complex, and this one is studded with cranberries and pepitas, promising a sweet heat that’s begging to be unleashed. I wanted to create something that would let this condiment shine—something bold and exciting.
Naturally, I thought of tacos.
But not just any tacos. I wanted Gippity to craft a taco that would be loaded with flavor and texture, making that jar of salsa the star it deserves to be.
The Prompt
I have a jar of Tia Lupita Salsa Macha sitting around that I finally want to use. It features chilis, cranberries, and pepitas. I want to make a bangin’ taco with this as one of the ingredients. Can you design a recipe for a taco that caters to this condiment well? You know my tastes, so feel free to get creative!
Gippity Kitchen Says:
Absolutely, Stephen!
Let’s turn that Tia Lupita Salsa Macha jar into the centerpiece of some unforgettable tacos.
I envision Spicy Cranberry-Pepita Salsa Macha Tacos featuring marinated steak, a refreshing red cabbage slaw, creamy avocado, and a drizzle of IPA reduction sauce.
The savory steak will complement the sweet heat of the salsa macha, while the slaw adds crunch and brightness.
The creamy avocado balances the spice, and the IPA reduction adds depth and a hint of bitterness to round out the flavors.
This taco is a festival of textures and tastes, making the most of your salsa macha.
Ready to get started? Here’s the recipe that’ll make that jar of salsa the star of the show.
Spicy Cranberry-Pepita Salsa Macha Tacos
These Spicy Cranberry-Pepita Salsa Macha Tacos feature marinated and grilled steak slices served on warm corn tortillas, topped with a crunchy red cabbage and carrot slaw, creamy avocado sauce, and drizzled with a unique salsa macha made with chilis, cranberries, and pepitas. An IPA reduction adds depth, while garnishes of cotija cheese, red onion, and fresh cilantro complete this flavor-packed taco that's sure to impress.
Ingredients
For the Tacos:
- 1 lb (450g) skirt steak or flank steak
- 1/2 cup IPA beer
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt and pepper, to taste
- 8 small corn tortillas
For the Slaw:
- 2 cups red cabbage, thinly sliced
- 1 cup carrots, julienned
- 1/2 cup cilantro, chopped
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- Salt, to taste
For the Avocado Cream:
- 2 ripe avocados
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Salt, to taste
For the IPA Reduction Sauce:
- 1 cup IPA beer
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt, to taste
For the Garnish:
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped red onion
- Fresh cilantro leaves
- Lime wedges
- Salsa macha with chilis, cranberries, and pepitas
Instructions
-
Marinate the Steak:
- Combine IPA, olive oil, minced garlic, lime juice, salt, and pepper in a bowl.
- Add the steak, making sure it’s well-coated. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
-
Prepare the Slaw:
- Combine red cabbage, carrots, and cilantro in a large bowl.
- Drizzle with lime juice and apple cider vinegar. Season with salt to taste. Toss well and set aside.
-
Make the Avocado Cream:
- Combine avocados, sour cream (or Greek yogurt), lime juice, and salt in a food processor or blender. Blend until smooth. Adjust seasoning to taste.
-
Make the IPA Reduction Sauce:
- In a small saucepan, combine 1 cup IPA beer, honey, apple cider vinegar, and a pinch of salt.
- Bring to a simmer over medium heat, and let it reduce until it’s thickened slightly and coats the back of a spoon, about 10-15 minutes. Set aside.
-
Cook the Steak:
- Preheat a grill or skillet over medium-high heat.
- Remove the steak from the marinade and cook for about 4-5 minutes on each side for medium-rare or until it reaches your desired level of doneness.
- Remove from heat and let it rest for a few minutes before slicing thinly against the grain.
-
Assemble the Tacos:
- Warm the corn tortillas in a dry skillet over medium heat or directly on the grill for 30 seconds per side until pliable.
- Spread a dollop of avocado cream on each tortilla.
- Add a few steak slices, then top with a generous slaw.
- Drizzle with the IPA reduction sauce and your salsa macha, and get some of those cranberries and pepitas in each bite.
- Garnish with crumbled cotija cheese, chopped red onion, and fresh cilantro leaves.
-
Serve:
- Serve immediately with lime wedges on the side for extra freshness.
These tacos are a flavor bomb, with the savory steak, tangy slaw, creamy avocado, that unique salsa macha adding a sweet and spicy kick, and the IPA adding depth and brightness. Cheers!
The Verdict
A solid, satisfying taco recipe—but just “good.”
The steak was tender, juicy, and perfectly cooked, with the marinade delivering all the right notes of lime and garlic. The slaw was bright and crunchy, the refreshing counterbalance you want in a taco. The avocado cream was smooth and lush, providing a creamy coolness to offset the heat from the salsa macha, which was as delicious as I’d hoped—sweet, spicy, nutty, and unique. Even the IPA reduction added an exciting layer with its subtle bitterness and caramel notes.
But despite these individual components working so well, the whole didn’t entirely transcend. The tacos didn’t feel like more than the sum of their parts. It was the kind of meal that satisfied me but didn’t leave me talking about it the next day.
Would I make it again? Sure, if I was craving steak tacos and wanted to use some salsa macha. It’s a good recipe, no doubt. But it’s not one I’d pull out to impress guests or headline taco night. Sometimes, a good taco is just that—good. And there’s nothing wrong with good.
