Crispy tostadas with ancho chile mushroom tinga, creamy black beans, and grilled cactus salad

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the tomatoes (2 for the adobo) and 60 g of white onion on a small tray and roast for 15 minutes, until softened and lightly browned.

2. 2

   Meanwhile, place the dried ancho chiles in a bowl with 120 ml very hot water and let them soak for 10 minutes. Then blend them with the roasted tomatoes, roasted onion, 2 garlic cloves, tomato puree, 120 ml vegetable broth or water, 1 tsp ground cumin, dried oregano, chipotle in adobo, 1/2 tsp salt, and black pepper until smooth.

3. 3

   Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 120 g sliced white onion and cook for 3 minutes. Add the shredded oyster mushrooms and sauté for 5 minutes until they release their moisture. Stir in the ancho chile sauce and bay leaves; cook for 10 to 12 minutes, stirring occasionally, until the tinga thickens and the mushrooms are well coated. Remove the bay leaves.

4. 4

   For the beans, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the cooked black beans, 60 ml vegetable broth or water, 1/2 tsp ground cumin, and 1/4 tsp salt. Cook for 5 minutes and mash until creamy but still slightly textured.

5. 5

   Grill the cactus paddles on a grill pan or comal over high heat for 4 to 5 minutes per side, until they change color and develop char marks. Let them cool slightly, then toss with 1 diced tomato, 60 g chopped white onion, half of the fresh cilantro, 2 tbsp lime juice, and a pinch of salt.

6. 6

   If you want the tostadas extra crisp, place them in the oven at 300°F / 150°C for 3 to 4 minutes. Spread each tostada with a layer of creamy black beans.

7. 7

   Top with the ancho chile mushroom tinga. Finish with the grilled cactus salad, crumbled queso fresco, the remaining fresh cilantro, and the remaining 1 tbsp lime juice. Serve immediately.