Crispy Tostadas with Hibiscus Tinga and Black Beans, Avocado Cream, and Toasted Sesame

Instructions

1. 1

   Bring 750 ml (3 cups) water to a boil in a medium saucepan. Add the dried hibiscus flowers, reduce to medium heat, and cook for 10 minutes. Drain, reserve 60 ml (1/4 cup) of the cooking liquid, and roughly chop the cooked hibiscus so it has a tinga-like texture.

2. 2

   In a large skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the white onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the tomato, chipotle in adobo, dried oregano, ground cumin, 3 g (1/2 tsp) salt, and black pepper. Cook for 5 minutes, stirring, until the tomato breaks down into a thick sauce.

4. 4

   Add the cooked chopped hibiscus to the skillet. Cook 5 minutes more so it absorbs the sauce and the flavors concentrate. Keep warm.

5. 5

   In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the cooked black beans, 60 ml (1/4 cup) hibiscus cooking liquid or broth, and 1.5 g (1/4 tsp) salt. Partially mash and cook for 4 minutes until spreadable.

6. 6

   Place the avocado, plain yogurt, lime juice, and 1.5 g (1/4 tsp) salt in a blender or food processor. Blend until smooth and creamy. If you want a looser texture, add 15 ml (1 tbsp) water.

7. 7

   Toss the red cabbage with the fresh cilantro in a small bowl.

8. 8

   If desired, warm the tostadas by arranging them on a baking sheet and baking for 3 minutes at 180°C (350°F) to refresh their crispness.

9. 9

   To assemble, spread each corn tostada with a layer of black beans, add a portion of hibiscus tinga, top with some red cabbage and cilantro, and finish with avocado cream.

10. 10

    Sprinkle the toasted sesame seeds over each tostada and serve immediately.