WHERE TO BUY FIG PUREE RECIPES

Steps:

• Bring apple, orange zest, cinnamon stick, cloves, chancaca, figs, granulated sugar, aniseed, and 1¼ cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally and scraping bottom of pan, until reduced by about a third, 40–50 minutes. Strain syrup into a medium bowl; let cool. Do ahead: Syrup can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
• Bundle cardamom and aniseed in cheesecloth and tie with kitchen twine. Place sachet in a medium saucepan; pour in 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes to infuse.
• Add sweet potatoes to pan; cook until fork-tender, 17–19 minutes. Remove sachet and drain sweet potatoes, reserving ¼ cup cooking liquid. Let cooking liquid cool slightly.
• Meanwhile, purée sweet potatoes in a food processor or blender until smooth. Scrape purée into a large bowl.
• Whisk yeast and sugar into reserved cooking liquid, then whisk into purée. Add flour and ¼ tsp. Diamond Crystal or Morton kosher salt. Mix with a wooden spoon until a sticky dough comes together, about 5 minutes. Cover bowl with plastic wrap and let dough rise in a warm, draft-free spot until doubled in volume, about 1 hour, or chill overnight.
• When ready to fry, fit a medium heavy pot with thermometer; pour in oil to come 2" up sides. Heat over medium-high until thermometer registers 325°.
• Stir remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ cup water in a small bowl until salt is dissolved. Dip your hands in salt water, then punch down dough. Pinch off a golf-ball-size piece, roll into a ball, and flatten slightly. Push your thumb through the center to create a hole. Carefully slide into oil. Stick chopstick or skewer through hole and spin doughnut around to widen hole slightly and set shape. Fry until deep orange-brown and crisp, about 5 minutes per side. Transfer to a wire rack set over a baking sheet. Repeat process with remaining dough, dipping your hands in salt water to prevent sticking and adjusting heat as needed to maintain oil temperature. (Pan should fit 3 or 4 doughnuts at a time.)
• Generously spoon syrup over doughnuts to coat.

Steps:

• For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
• For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
• In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
• Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.