Recipe by Esther Sanchez, Restaurant Chef at Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico.
In a skillet on medium heat, toast the chile guajillo on each side.
In a blender combine the chile guajillo, garlic, cumin seeds, cloves, oregano, water, olive oil, lime juice, achiote paste and vinegar into the blender.
Blend at low speed until smooth. Set aside.
In a heavy, small saucepan combine the oil and crushed red pepper flakes and cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes.
Remove from heat.
Cool to room temperature, for about 2 hours.
Transfer to a 4-ounce bottle.
Put the cactus paddle on a hot grill for 4 minutes on each side, remove and cut into small squares.
Chef note: This should be done in advance if possible.
In a hot pan, add 1 spoon of vegetable oil, add the octopus and adobo, and stir them until incorporated.
In another pan, add 1 spoon of oil and sauté the red onion.
Add the cactus paddle and the guajillo chili and sauté for 3 minutes.
Season to taste with salt and pepper.
Spread the puréed Bayo beans on top of the tostada then add the octopus with the adobo and the cactus paddle on top.
Garnish with cheese, slices of radish, cilantro leaves, and a tiny dash of chili oil.
Chef note: On the palate this wine shows fabulous ripeness, a huge unctuous texture and enormous body, that match with the spiciness of the adobo and the oily texture of the cactus.