Chicken tostadas with salsa macha and asparagus-radish slaw
Chicken second courses
Mexican cuisine
A thick, spicy, nutty salsa that hails from the state of Veracruz in Mexico, salsa macha is great atop tostados, tacos, and many other things (I first ate it tossed in a butternut squash salad). <br /> <br />A few notes: the salsa macha can be made 1 week ahead (cover and chill it). The poached chicken can be prepared in advance, then re-warmed before serving. Alternatively, you can substitute it with 3 cups of shredded rotisserie chicken.
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