Step 1

Discard stems and seeds from chilies and break them into smaller one inch pieces.

Step 2

In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.

Step 3

Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.

Step 4

Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.

Step 5

Pour into a jar, and stir in toasted sesame seeds.

Step 6

To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.

Step 7

Pre heat oven to 425F

Step 8

Place prepped yams, onions and peppers on a parchement-lined sheet pan.

Step 9

Place chicken or tofu on the side of the sheet pan.

Step 10

Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.

Step 11

Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.

Step 12

Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the Salsa Macha and sprinkle with sesame seeds.