Salsa macha, a coastal Mexican condiment with earthy and smoky notes, lends this cauliflower tostada a rich and spicy bite:
6 dried ancho chiles, stemmed and seeded1 dried guajillo chile, stemmed and seeded1 Tbsp. apple cider vinegar, plus more to taste1 small head of cauliflower or romanesco , cored and cut into 1-in. floretsPosition a rack in the center of the oven and preheat to 400ºF. To a medium pot set over medium-high heat, add 2 cups of the oil. When it’s shimmering and hot, one by one fry the tortillas, using tongs to turn once, until crisp and lightly browned, about 2 minutes each.
Turn the heat to medium-low and add the cashews and garlic. Cook, stirring frequently, until golden brown, 3–4 minutes. Remove from the heat, then use a slotted spoon to transfer to the plate with the chiles. Set the oil aside until cool enough to handle, about 30 minutes.
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