Avocado Tostadas with Black Bean Relish and Cumin Crema

For the Black Bean Relish, whisk together the lime zest and juice, chipotle, salt, pepper and oil in a large bowl. Add the beans, peppers and green onions, and stir to combine.  Season with a touch of honey, if needed. Cover the relish and let sit at room temperature for at least 30 minutes to allow flavors to meld.
 
For the tostadas, add oil to a large Dutch oven (use a pot big enough so that the oil only comes halfway up the side of the pan). Heat over medium heat until the oil reaches 350°F on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.

 
While the oil is heating, combine the Panko, cumin, salt and pepper in a large shallow baking dish. Put the buttermilk in a medium bowl.
 
Fry the blue corn tortillas one at time, until just crisp, about 20 seconds. Remove to the paper towel-lined baking sheet.
 
Remove the skins from the avocado, season with salt and pepper then dip each quarter into the buttermilk then dredge them in the breadcrumbs. Fry in the oil until golden brown, about 1 minute. Remove to the lined baking sheet and season with salt.
 
In a small bowl, combine the crème fraiche and cumin then spread a touch of the crema onto the center of each plate. Top crema with a blue corn tostada, a dollop of the black bean relish, 2 wedges of the fried avocado then more relish and another drizzle of crema.  Garnish with cilantro leaves and a drizzle of chile oil.


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