Salsa Macha

In a pan over low-medium heat, add the extra virgin olive oil.

Once the oil is hot, fry the garlic cloves until golden brown.

Remove the fried garlic from the pan and set aside.

In the same oil, fry the corn tortilla until crispy and golden.

Remove the tortilla and set it aside with the garlic.

Turn off the heat. Add the chile ancho and chiles de árbol to the hot oil.

Fry the chiles for only 10-15 seconds, being careful not to burn them. Once they change color, remove them from the oil.

Allow the oil in the pan to cool down completely.

Add the fried tortilla (broken into pieces), garlic, and chiles to a blender.

Pour the cooled, infused oil into the blender.

Season with salt to taste.

Blend until you reach a chunky consistency. Do not over-blend.

Pour into a bowl and serve.