Macha Tacos on Blue Corn with Quesillo, Salsa Macha, Fried Egg, and Radish

STEP 1: TOAST

Toast peanuts in a dry pan over medium heat until lightly golden and set aside in a bowl. Add pumpkin seeds and toast 1–2 minutes, then add to the bowl. Lastly, add sesame seeds and toast until golden, then add to the bowl.

STEP 2: FRY

Heat 3/4 C of avocado oil to 300°F. Add whole garlic cloves and fry until evenly light golden. Transfer to a blender. Turn heat off, add chiles, and stir 20–30 seconds until fragrant. Let steep 1 minute, being careful not to burn the chiles.

STEP 3: BLEND

Blend garlic, chiles, salt, and all the chile oil. Add remaining oil as needed to help it blend smoothly. Pulse coarse. Pour over toasted nuts and seeds and stir well. For best flavor, make the salsa macha one day before serving and store in the fridge. 

STEP 4: FRY

Crack eggs into a lightly oiled pan over medium heat. Cook until whites are set and edges lightly crisp. Flip and cook 20–40 seconds for over-medium. Season with salt.

STEP 5: ASSEMBLE

Warm tortillas on a hot comal and top with torn quesillo. Let melt. Top with fried egg, spoonful of salsa macha, and finish with sliced radishes.