Recipes

Cook WithThe Good Stuff.

Eight ways to put our tallow chips and salsa macha to work, from breakfast to a dessert you'll have to trust us on.

Loaded Familia NachosDinner

20 minutes. Feeds 4 (or 2 who mean it).

You Need

• 1 bag Original Tortiyas chips
• 2 cups shredded Oaxaca or jack cheese
• 1 cup cooked carne asada or shredded chicken
• Salsa macha, crema, pickled jalapeños, cilantro

How

1. Oven to 400. Spread chips on a sheet pan in one layer.
2. Top with cheese and meat. Bake 6 to 8 minutes until melted.
3. Drizzle salsa macha and crema over the top. Finish with jalapeños and cilantro. Serve on the pan like you mean it.

Salsa Macha Fried EggsBreakfast

5 minutes. Serves 1.

You Need

• 2 eggs
• 1 big spoon of salsa macha
• A handful of Tortiyas chips, warm tortillas optional

How

1. Fry the eggs in a little of the oil from the top of the salsa macha jar. Yes, really.
2. Slide onto a plate, spoon salsa macha over the yolks.
3. Scoop with chips instead of a fork. Best breakfast of your week.

Chilaquiles The Old WayBreakfast

15 minutes. Serves 2.

You Need

• Half a bag of Original chips
• 1.5 cups salsa verde or roja, warmed
• 2 eggs, crema, cotija, onion, cilantro

How

1. Warm the salsa in a big skillet until it bubbles.
2. Fold in the chips and cook 1 to 2 minutes. You want soft edges and crunchy middles, not mush.
3. Top with fried eggs, crema, cotija, onion, and cilantro. A drizzle of salsa macha takes it over the top.

Blue Corn Crusted Chicken TendersDinner

30 minutes. Serves 4.

You Need

• 1 bag Blue Corn Tortiyas chips, crushed fine
• 1.5 lbs chicken tenders
• 2 eggs, beaten. Flour for dredging.

How

1. Crush the chips in the bag with a rolling pin until they look like coarse breadcrumbs.
2. Dredge chicken in flour, then egg, then chip crumbs. Press so it sticks.
3. Bake at 425 for 15 to 18 minutes or air fry at 400 for 12. Dip in crema mixed with a spoon of salsa macha.

Salsa Macha Elote DipSnack

15 minutes. Feeds a party.

You Need

• 3 cups corn, charred in a hot pan
• 1/3 cup mayo, 1/3 cup crema, 1/2 cup cotija
• Lime, chili powder, 2 spoons salsa macha
• Chips for scooping, obviously

How

1. Char the corn in a dry hot skillet until spotty brown.
2. Stir together with mayo, crema, cotija, lime juice, and chili powder.
3. Swirl salsa macha through the top. Surround with chips and stand back.

Migas Con TortiyasBreakfast

10 minutes. Serves 2.

You Need

• 4 eggs, beaten
• 2 handfuls of chips, roughly crushed
• Onion, jalapeño, cheese, salsa macha

How

1. Soften diced onion and jalapeño in a buttered pan.
2. Add eggs, then the crushed chips halfway through scrambling so they stay a little crunchy.
3. Cheese on top, salsa macha over everything, warm tortillas on the side.

Seven Layer Fiesta DipGame Day

20 minutes. Feeds the whole watch party.

You Need

• Refried beans, guacamole, crema, salsa, cheese, olives, green onion
• 1 spoon salsa macha stirred into the beans
• A full Fiesta Pack of chips for dipping

How

1. Layer in a clear dish: beans first, then guac, crema, salsa, cheese, olives, green onion.
2. Drizzle salsa macha over the top layer.
3. Open every flavor of chips and let people fight over which one dips best. Blue Corn usually wins.

Salsa Macha Vanilla Ice CreamTrust Us

2 minutes. Serves 1 believer.

You Need

• 2 scoops good vanilla ice cream
• 1 spoon salsa macha
• A few Original chips, lightly crushed
• Pinch of flaky salt

How

1. Scoop the ice cream.
2. Drizzle salsa macha over it like hot fudge. Sweet, smoky, spicy. It works.
3. Crown with crushed chips and a pinch of salt. Take one bite before you judge us.