Elk Tostadas with Salsa Macha
Experience the flavors of elk tenderloin in these vibrant tostadas topped with grilled pears, salsa macha, and smashed avocado—perfect for a unique Mexican-inspired meal.
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Cooking tools:
- Blender
- Grill
- Pastry brush
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Plate
Ingredients
- 2 ripe avocados
- 1 serrano chile, minced
- 1/2 onion, minced
- 2 tablespoons chiffonade of cilantro
- 2 teaspoons sea salt, or more to taste
- Juice of a lime
- 2 cups olive oil
- 4 cloves garlic
- 4 dried chipotle chiles, stems and seeds removed
- 2 dried arbol chiles, stems and seeds removed
- 2 pasilla chiles, stems and seeds removed
- 1/3 cup salted peanuts
- 3 tablespoons brown sugar
- 3 tablespoons sesame seeds
- 1/4 cup white vinegar
- Salt to taste
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