Hongadas Recipe

Cook the black beans

Rinse 1 cup of dried black beans and soak them overnight. Drain and transfer to a pot. Add enough water to cover the beans by 2 inches. Bring to a boil, reduce heat to low, and simmer for about 1.5 to 2 hours or until beans are tender. Drain, reserving a bit of the cooking liquid.

Blend into a paste

In a blender or food processor, combine the cooked beans with a small amount of the reserved cooking liquid until a thick paste forms. Season with salt to taste. Set aside.

Sauté mushrooms

Clean and slice 2 cups of mushrooms. Heat 2 tablespoons of olive oil in a pan over medium heat. Add mushrooms and cook until browned and tender, about 8-10 minutes. Season with salt. Remove from pan and set aside.

Sauté cactus and garlic

Dice 1 cup of cleaned cactus paddles and mince 2 cloves of garlic. In the same pan, add a little more olive oil if needed and sauté the cactus for 5-6 minutes until tender and the slime has reduced. Add the garlic and cook for another 1-2 minutes. Remove from heat and set aside.

Add chalets (shallots)

Thinly slice 2 shallots. In the same pan, sauté shallots over medium-low heat for 5 minutes until they are soft and just golden. Combine with sautéed cactus and garlic.

Blend the salsa

In a blender, combine 2 chipotle peppers in adobo, 1 roasted tomato, 1 clove of garlic, and salt to taste. Blend until smooth. Add a bit of water if needed to reach drizzling consistency.

Prepare the tostadas

On a baking sheet or skillet, lightly toast 6-8 blue corn tostadas until crisp and warmed through.

Assemble each tostada

Spread a generous layer of black bean paste on each tostada. Top with the sautéed mushroom mixture, followed by the cactus, garlic, and chalet mix.

Garnish and serve

Drizzle each tostada with chipotle salsa and garnish with fresh cilantro leaves. Serve immediately.