Purple corn tostada with Adriatic palamita, fragrant and citric | Karime Lopez

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.