Heat oil to hot, but not smoking. Fry tortillas until crisp, but not burnt, season with salt as desired, drain on paper towels.
Spread a generous layer of the yolkamole on to each fried corn tortilla.
Place a few pieces of smoked fish on spread yolkamole.
Lay 3 to 4 slices of the hard-boiled egg over yolkamole and fish on each tostada.
Add salsa, making sure it’s drizzled on the hard-boiled egg slices on each tostada.
Evenly distribute pieces of the pickled onions over each.
To finish, garnish with micro-cilantro and cherry tomatoes, serve immediately.
Mash avocado in a bowl until only small lumps remain.
In a separate bowl, fork smash the egg yolks being careful not to over work into paste.
Carefully fold yolks, cilantro and lime juice into the mashed avocado. Add salt to taste.
Remove stems and seeds from dried chiles.
In cast iron pan or comal, toast the chiles over medium-low heat until lightly charred.
Transfer chiles to separate container, cover them with water, and allow them to soak for about 30 minutes.
In a cast iron pan or comal, toast garlic cloves, Serrano peppers and Roma tomato until dark brown with some charring.
Heat oil to 300° F then add toasted garlic cloves.
Remove the oil from heat to cool and allow garlic to infuse.
Remove chiles from the water and strain well, reserving the liquid.
Add cooled oil with garlic, chiles, Serrano and tomato in blender. Blend until smooth and season with lime juice.
Add salt as needed.
If salsa seems too thick, thin with reserved chile soaking liquid.
In a pot, combine red wine vinegar and habaneros, then bring to boil.
Pour hot liquid over red onion and let cool at room temperature.
Refrigerate and let pickle for 24 hours before using.