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