Tequila-Spiked Tostaditos with Black Bean Puree and Tropical Salsa

John Sedlar shares his recipe
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It’s around this time every year that we have to remind ourselves what Cinco de Mayo is all about. It has nothing to do with Mexican independence, something to do with an unexpected victory over the French in 1862, and, it would seem, a lot to do with Mexico’s indigenous spirit, tequila! Now, nobody pulls off food and tequila pairings quite as well as John Sedlar. Here, the Playa and Rivera chef shares his recipe for a homemade tostaditos topped with black bean puree and a tropical salsa that’s spiked with Camarena Silver for extra kick. For even more, have a sipper on the side. It’s a celebration, after all! (Whether you understand the reason, or not.)

(Recipe created exclusively for Camarena Tequila – Rivera Restaurant -Los Angeles)
 
All Ingredients:
6 corn tortillas cut into large triangles

Peanut oil for frying the corn chips
Sea salt to season fried corn chips
Black bean puree (recipe below)
Tropical salsa (recipe below)
6 sprigs cilantro
               
Black Bean Puree

Ingredients:

3 1/2  tablespoons corn oil
1 medium yellow onion, chopped
8 ounces cooked black beans, drained and rinsed
1/2 teaspoon sea salt
3 canned chilies chipotles en adobo, chopped
1/2 cup dark brown sugar
Juice of 1 orange

Preparation:

Heat the oil in a large saucepan, add the onion and cook until golden. In a
processor, mix the beans with the cooled brown onions, chilies and sugar.
Pulse in the lime juice and salt.  Taste for spiciness – it should be
spicy-add another chili or two if necessary.

Tropical Salsa

Ingredients:
 1 ounce Camarena Silver Tequila
 1/2 cup course diced fresh pineapple
 1/2 cup course diced fresh mango
 1/2 cup course chopped white onion
 3 serrano chilies seeded and deveined, finely chopped
 1/2 bunch cilantro finely chopped
 Juice of 3 limes
 Sea salt and black pepper to taste

Preparation:
In a small bowl stir all the ingredients together and refrigerate.

 Final Preparation:
 Fill a cast iron pan with about 3 inches of the corn oil and heat to about
 375 degrees. With a slotted spoon gently drop each corn chip into the oil
 and fry until crisp and slightly golden, about 30 seconds on each side.
 Remove the chips from the oil and drain on paper towels and season with the
 salt. Place the tostaditos on small plates and  top with a spoonful of the
 warm beans and a spoonful of the chilled salsa. Add 1 sprig of cilantro on
 top of the salsa of each tostadito.