Recipe by Karime Lopez: Tostada of purple corn with Adriatic palamita, fragrant and citric
Ingredients
For the tostada
- 2 g calcium hydroxide
- 1 kg dry white corn
- 200-300 g corn oil
Procedure
Carry out nixtamalization with white corn and calcium, cook and grind the corn; knead the tortillas, cook them on a flat surface, dry them at 100 °C for 1 hour and fry them in corn oil at 170 °C.
For the chipotle mayonnaise
- 2 chipotle
- 2 eggs
Procedure
Blend the oil with one egg yolk and one egg, add the chipotle and a pinch of salt.
For the coriander oil
- 500 coriander leaves
- 200 ml corn oil
- 200 ml water
Procedure
In a pacojet container put the leaves, oil and water, freeze overnight and work on the pacojet, let the oil stand for 1 day.
For the avocado cream
- 1 k cleaned bonito cubes
- 200 g clean avocado pulp
- Lime juice and zest
- Coriander oil
Procedure
Blend avocado pulp with lime juice, coriander oil, and salt. Season diced bonito with lime zest, salt and olive oil.
Dish composition
- 400 g cilantro
- Coriander cress
- 50 g dried hibiscus
Procedure
Dry the cilantro and blend it. Blend the dried hibiscus.
Place avocado cream on a plate, then seasoned bonito and top the tostada with a few dots of chipotle mayonnaise and avocado cream; sprinkle hibiscus and cilantro on top.
Top with cilantro cress.