For the Annatto Oil:
In a small saucepan, combine the annatto seeds and the oil and place over low heat. Bring the oil to a simmer, stirring the seeds around occasionally, for about 10 minutes. Remove from the heat and allow them to cool for about 15 minutes before straining the oil through a sieve into a clean bowl or jar, discarding the seeds. Once cooked, the oil can be sealed and refrigerated for up to 3 months.
For the Tostadas:
In a large bowl, combine the livers, cream, rum, annatto oil, oregano, and garlic. Cover and refrigerate for 2 hours to marinate.
Meanwhile, heat the butter and onion in a saucepan over low heat and sauté until caramelized, about 4 5 minutes. Remove from the heat and set aside.Toast the bread slices until golden brown and set aside.
Drain the chicken livers, reserving the marinade. In a large saucepan, heat the olive oil over medium-high heat. Add the chicken livers and sauté until cooked through, 8 to 10 minutes. In a separate saucepan, bring the reserved marinade to a boil over medium-high heat, then reduce the heat to maintain a simmer and cook until the liquid has thickened, about 2 minutes. Remove from the heat and let cool. Roughly chop the livers. Put the cream mixture in a blender and blend until creamy. Taste and adjust the seasoning with salt and pepper. Fold the cream mixture into the chopped livers.
Place some of the chopped liver mixture on each piece of toast and top with a spoonful of the caramelized onions. Place a few pieces of the mango on top of the caramelized onions and garnish with some watercress leaves. Serve immediately.
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