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.