Huitlacoche & Nopales Sunrise Tostadas

Instructions

1. 1

   Prepare the pickled nopales: Carefully trim the spines from the nopales paddles. Cut them into 1-inch pieces. In a saucepan, combine white vinegar, water, 1 teaspoon salt, and 1 teaspoon oregano. Bring to a boil, then add the nopales. Simmer for 10 minutes until tender but still slightly firm. Drain and let cool. Reserve 2 tablespoons of the pickling liquid for later.

   ~25 min
2. 2

   Clean and prepare the huitlacoche: Gently rinse the huitlacoche to remove any dirt. Chop it into smaller, manageable pieces.

   ~5 min
3. 3

   Prepare the sofrito: Finely chop the remaining half of the white onion, garlic cloves, and jalapeño (remove seeds for less heat if desired).

   ~10 min
4. 4

   Sauté the huitlacoche: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped jalapeño and huitlacoche. Cook, stirring occasionally, until the huitlacoche has released its liquid and it has mostly evaporated, about 10-15 minutes. Season with salt and pepper. Stir in half of the chopped cilantro and 1 tablespoon of lime juice.

   ~20 min
5. 5

   Assemble the tostadas: In a medium bowl, combine the pickled nopales with the remaining chopped cilantro, 2 tablespoons of lime juice, and the reserved pickling liquid. Season with a pinch of salt. Fry or warm the corn tostadas according to package directions until crisp.

   ~10 min
6. 6

   Fry the eggs: In a separate frying pan, fry the eggs to your desired doneness (sunny-side up or over-easy is recommended).

   ~5 min
7. 7

   Plate and serve: Spread a generous portion of the huitlacoche mixture onto each warm tostada. Top with a fried egg. Arrange the pickled nopales mixture over the egg. Crumble cotija cheese over the top and garnish with sliced avocado.

   ~5 min