La Casita’s tostada with achiote-grilled albacore

1.For achiote paste, combine chillies, vinegar and 350ml water in a saucepan over medium heat and bring to a simmer. Remove from heat, cover and steep chillies in liquid (15 minutes). Drain chillies, then remove seeds and membranes and coarsely chop (discard liquid). Combine chillies in a blender with remaining ingredients and 1 tsp salt and blend to a smooth paste.

2.Cover fish with achiote paste, place in the refrigerator and leave to marinate (2 hours).

3.For tortillas, preheat oven to 100°C. Combine flour and 340ml tepid water in a bowl and mix with your hands until a soft, smooth dough forms (adding more water or flour if necessary). Roll dough into balls about 35gm each, then press in a tortilla press between two pieces of baking paper (alternatively, press with a heavy saucepan). Heat a barbecue to medium, or a char-grill pan over medium heat. Grill tortillas until just set (2 minutes each side). Transfer to a baking tray and place in the oven until dried (20 minutes).

4.For tomatillo salsa, if using fresh tomatillos, cook tomatillos, garlic, jalapeño and ½ tsp salt in a saucepan over medium heat until softened (10-15 minutes). If using canned tomatillos, process tomatillos, garlic and jalapeño in a food processor to a chunky salsa. Stir in onion and coriander, then refrigerate until required.

5.Heat oil in a wide saucepan over medium-high heat until hot. Add tortillas and shallow-fry, in batches, turning once, until golden and crisp (1 minute each side). Drain on paper towels.

6.Preheat a barbecue, preferably woodfire, to high. Brush one side of fish with oil and grill until charred and medium-rare (2-3 minutes). Remove from heat.

7.To serve, place fish on tortillas, top with a spoonful of tomatillo salsa, peanuts and coriander and serve hot.