Hongadas recipe served on a plate, by Mayahuel
Sep 24 2026
Restaurants›Mayahuel›Hongadas Recipe

Hongadas Recipe

Inspired by Mayahuel
Time30m
Serves4

Blue corn tostadas with a black bean paste, olive-oil-sautéed mushrooms, cactus, chalets and garlic. Topped with a chipotle salsa and cilantro.

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Ingredients

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General

Tostadas

Black Bean Paste

Sautéed Vegetables

Chipotle Salsa

Method

Prepare the Black Bean Paste

  1. 1

    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.

  2. 2

    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 the Vegetables

  1. 3

    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.

  2. 4

    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.

  3. 5

    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.

Make Chipotle Salsa

  1. 6

    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.

Assemble the Hongadas

  1. 7

    Prepare the tostadas

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

  2. 8

    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.

  3. 9

    Garnish and serve

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

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