Ingredients
For the salsa macha
- 1½ cups avocado oil
- 6-8 garlic cloves peeled
- 1 cup mixed roasted nuts peanuts, pecans, or almonds, salted is fine
- 5 guajillo chiles stemmed and seeded
- 7 chiles de árbol stemmed
- 2 tablespoon raw sesame seeds
- 2 dried bay leaves crumbled
- 1 teaspoon dried oregano preferably Mexican
- 2 teaspoon kosher salt
For the chipotle aioli
- 1 egg yolk chilled
- 2 tablespoon lemon juice freshly squeezed
- 1 garlic clove minced
- ½ cup avocado oil
- 5 tablespoon chipotle chiles in adobo sauce drained and chopped
- Kosher salt to taste about 1½ tsp
For the tostadas
- Vegetable oil for frying
- 6 corn tortillas 4–5 in.
- 1 large leek white and light green parts only, halved lengthwise and thinly sliced
- ¼ cup soy sauce
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon orange juice freshly squeezed
- 1 lb sushi-grade tuna sliced ⅛ inch thick
- 2 avocados sliced, 24 slices total
- 2 radishes sliced paper thin
- Flaky salt to taste
- 6-8 lime wedges
Method
For the chipotle aioli
- Stir the minced garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Add it to a blender with the egg yolk and blend for 30–45 seconds until slightly thickened.
- With the blender running, slowly pour in avocado oil until emulsified.
- Once emulsified, add the chipotle chiles and salt. Blend for another 30 seconds or until smooth and fully incorporated.
- Taste and adjust seasoning if needed.
- Transfer to a container and refrigerate for up to 3 days.
For the salsa macha
- In a saucepan, heat avocado oil with garlic and nuts over medium heat until garlic is golden (6–8 minutes).
- Use a slotted spoon to transfer garlic and nuts to a heatproof bowl. Strain if needed.
- Return oil to the pan and reheat. Add chiles and fry for 30 seconds until brick-red and fragrant. They go from red to burnt fast, so count the seconds and get them off the heat. Remove from heat.
- Transfer chiles to the garlic/nut bowl. Let cool 5 minutes.
- Add sesame seeds to the hot oil (off heat) and set aside to toast.
- In a food processor, purée the cooled garlic/nut/chile mix with bay leaves, oregano, and salt.
- With the motor running, slowly drizzle in the oil and sesame seeds.
- Store salsa macha in an airtight container at room temp for up to 5 days.
For the tostadas
- Heat 1 inch of oil in a heavy skillet to 375°F. Fry tortillas (1–2 at a time) for 60–90 seconds per side until golden and crisp. Drain on paper towels.
- Cover fried tortillas with a kitchen towel to keep warm.
- Return oil to 325°F. Fry leeks for about 5 minutes until golden but still slightly green. Drain on paper towels.
- Whisk the soy sauce, lime juice, and orange juice together in a shallow dish. Lay the tuna slices flat in a single shingled layer, so every slice sits in the marinade rather than on top of another one, and marinate 10 minutes.
- To assemble, spread 1 tablespoon chipotle aioli on each tostada.
- Lift the slices straight onto a paper towel, dab quickly to leave the liquid behind, and place on the aioli, fanning 5–6 slices over each tostada.
- Top with fried leeks, dollops of salsa macha, avocado slices, and paper-thin radish. Finish with a pinch of flaky salt on the avocado.
- Serve immediately with lime wedges.
Notes
For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: assemble and eat right away, the fried tortillas lose their crunch and the raw tuna is best fresh. The salsa macha keeps at room temperature in an airtight container for up to 5 days, and the chipotle aioli keeps in the fridge for up to 3 days.