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
- ¼ cup + 1 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
- ½ cup soy sauce
- ½ cup lime juice freshly squeezed from 3–4 limes
- 1 lb sushi-grade tuna sliced ⅛ inch thick
- 2 avocados sliced (24 slices total)
- Kosher salt to taste
- 6-8 lime wedges
Method
For the chipotle aioli
- Combine egg yolk, lemon juice, and garlic in a blender. Blend for 30–45 seconds until smooth.
- With the blender running, slowly pour in avocado oil until emulsified.
- Add chopped chipotle chiles and kosher salt. Blend another 30 seconds.
- 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. 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.
- To assemble, spread 2 teaspoon chipotle aioli on each tostada.
- Fan 5–6 slices of tuna over the aioli.
- Top with fried leeks, dollops of salsa macha, avocado slices, and a pinch of flaky salt.
- Serve immediately with lime wedges.
Nutrition
Notes
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.