Preheat the oven to <temperature>350<unit>°F</unit></temperature>

Add <quantity>20</quantity> dried chile de árbol and <quantity>2</quantity> dried puya chiles without seeds to a baking sheet

Add <quantity>3</quantity> dried pasilla chiles and <quantity>8</quantity> dried morita chiles without seeds

Add <quantity>2</quantity> dried ancho chiles without seeds and <quantity>5</quantity> dried guajillo chiles without seeds

Add <quantity>4</quantity> dried cascabel chiles without seeds

Add <quantity>¼<unit>cup</unit></quantity> of white sesame seeds, <quantity>½<unit>cup</unit></quantity> of pecans and, <quantity>¼<unit>cup</unit></quantity> of hazelnuts to a smaller baking sheet

Bake the nuts for 15m until they are toasted and fragrant

Bake the chilies for 5m to dry them out

Add <quantity>8</quantity> peeled garlic cloves to a food processor and pulse until minced

Transfer to a small pot, using a spatula to scrape the sides

Transfer the chilies to the food processor

Pulse until the chilies become a coarse powder. Use a spatula to scrape the sides as needed

Add the nuts and pulse until you obtain a homogeneous powder. Transfer to a bowl

Place the garlic pot over high heat and add <quantity>4<unit>cups</unit></quantity> of canola oil

Fry the garlic for 5m, until it becomes golden brown. Stir occasionally

Pour the roasted garlic and oil over the chilies and nuts mixture and stir

Add <quantity>1<unit>cup</unit></quantity> of apple cider vinegar

Add <quantity>2<unit>tsp</unit></quantity> of salt and stir. The salsa macha is ready

Roughly chop <quantity>½</quantity> onion and set aside

Roughly chop <quantity>½</quantity> serrano pepper, keeping the seeds, and set aside

Halve and pit <quantity>2</quantity> avocados

Use a spoon to remove the pulp. Press the avocados through a wire rack to cut into cubes and transfer to a bowl

Add the onion, serrano pepper and <quantity>¼<unit>cup</unit></quantity> of coriander to a separate mixing bowl

Halve <quantity>1</quantity> lime and set aside <quantity>½</quantity>

Squeeze the juice from <quantity>½</quantity> lime into the mixing bowl with the onion, pepper and coriander

Transfer to a food processor

Pulse for about 2m, scraping the sides with a spatula, until the mixture is well combined but still a chunky paste

Add the mixture to the bowl with the avocados

Add <quantity>½<unit>tsp</unit></quantity> of salt and mix. The guacamole is ready

Spread <quantity>1<unit>tbsp</unit></quantity> of Guacamole on top of <quantity>1</quantity> corn tostada

Cover the guacamole with <quantity>¼</quantity> of radish thinly sliced

Sprinkle with flaky salt to taste

Squeeze the juice from <quantity>¼</quantity> of lime

Spread <quantity>3<unit>oz</unit></quantity> of thinly sliced tuna over the radish

Drizzle the tuna with <quantity>½<unit>tbsp</unit></quantity> of soy sauce

Spread <quantity>1<unit>tbsp</unit></quantity> of Salsa Macha

Sprinkle some white and black sesame seed mix to taste

Plate <quantity>1<unit>tsp</unit></quantity> of Guacamole and place the tostada on top of it

Squeeze the juice from <quantity>¼</quantity> of lime over the tostada and season with flaky salt to taste. The tuna tostada is ready

Grab a refreshing cocktail and enjoy!