Tostada With Avocado & Salsa Macha Recipe
Make Tostada With Avocado & Salsa Macha Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tostada bases
Avocado topping
Salsa macha (chile oil with nuts & seeds)
Garnishes & optional extras
Method
Tostada bases
- 1
Crisp the shells
If using store-bought pre-baked tostada shells, warm them in a 350°F (175°C) oven for 5–7 minutes to crisp. If you have fresh corn tortillas and prefer to fry: heat 1–2 tbs vegetable oil in a heavy skillet over medium-high heat until shimmering. Fry each tortilla 30–45 seconds per side until golden and crisp. Transfer to a paper-towel-lined rack and immediately sprinkle with 1 tsp fine sea salt evenly across all shells. Alternatively, brush both sides lightly with remaining oil and bake at 400°F (200°C) on a rimmed baking sheet for 8–10 minutes, turning once, until crisp.
Salsa macha (chile oil with nuts & seeds)
- 2
Toast chiles and seeds
Heat a small dry skillet over medium heat. Add dried chiles and toast 20–30 seconds per side until fragrant and slightly darkened but not burnt. Remove to a plate. In the same skillet, toast peanuts (or almonds) 2–3 minutes until golden and fragrant, then add sesame seeds and pepitas and toast another 1–2 minutes. Transfer nuts and seeds to the plate with chiles.
- 3
Bloom chiles
Bring 1 cup water to a simmer in a small saucepan. Remove from heat, add the toasted chiles and soak 8–10 minutes to soften. Drain, reserving 2 tbs of the soaking liquid.
- 4
Blend the salsa macha
In a blender or small food processor combine the softened chiles, toasted nuts and seeds, peeled garlic cloves, 1 tbs apple cider vinegar, 1 tsp brown sugar (if using), 0.75 tsp fine sea salt and the reserved 2 tbs soaking liquid. Pulse to break down the mixture into coarse texture. With the motor running, slowly stream in 0.75 cup oil until the mixture emulsifies into a loosely chunky oil-based salsa. Stop and scrape as needed. Taste and adjust salt or vinegar. The final texture should be oil with suspended crunchy bits — if too thick, add up to 1–2 tbs neutral oil.
- 5
Finish and store
Let salsa macha cool to room temperature. It will keep refrigerated in a sealed jar for up to 2 weeks. Bring to room temp before using so oil liquefies and flavors are vibrant.
Avocado topping
- 6
- 7
Season avocado
Stir in 1.5 tbs fresh lime juice, 1 tsp extra-virgin olive oil, finely minced shallot, 2 tbs chopped cilantro, 0.25 tsp ground black pepper and 0.5 tsp fine sea salt. Taste and adjust lime or salt. Keep chilled until ready to assemble.
Assembly & finishing
- 8
Assemble tostadas
Spread about 2–3 tbs of the avocado mixture evenly on each tostada shell (makes approximately 6 tostadas). Be gentle so the shell stays intact.
- 9
Top with salsa macha
Spoon 1–1.5 tbs salsa macha over the avocado on each tostada. The salsa macha is flavorful and spicy — adjust amount to taste. The crunchy bits add texture and nutty flavor.
- 10
Garnish and serve
Sprinkle each tostada with a tablespoon of crumbled queso fresco or cotija and a few thin radish slices. Finish with extra chopped cilantro or micro cilantro and serve with lime wedges on the side for squeezing. Serve immediately so tostadas remain crisp.