Tuna Tostada

Preheat the oven to 350°F

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

Add 3 dried pasilla chiles and 8 dried morita chiles without seeds

Add 2 dried ancho chiles without seeds and 5 dried guajillo chiles without seeds

Add 4 dried cascabel chiles without seeds

Add ¼cup of white sesame seeds, ½cup of pecans and, ¼cup 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 8 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 4 cups 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 1 cup of apple cider vinegar

Add 2tsp of salt and stir. The salsa macha is ready

Roughly chop ½ onion and set aside

Roughly chop ½ serrano pepper, keeping the seeds, and set aside

Halve and pit 2 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 ¼cup of coriander to a separate mixing bowl

Halve 1 lime and set aside ½

Squeeze the juice from ½ 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 ½tsp of salt and mix. The guacamole is ready

Spread 1tbsp of Guacamole on top of 1 corn tostada

Cover the guacamole with ¼ of radish thinly sliced

Sprinkle with flaky salt to taste

Squeeze the juice from ¼ of lime

Spread 3oz of thinly sliced tuna over the radish

Drizzle the tuna with ½tbsp of soy sauce

Spread 1tbsp of Salsa Macha

Sprinkle some white and black sesame seed mix to taste

Plate 1tsp of Guacamole and place the tostada on top of it

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

Grab a refreshing cocktail and enjoy!