Carrot “Tinga” Tostadas

  • 5 tomatoes
  • 1 tbs. Ahuacatlan Chipotle
  • 5 oz. Chipotle chiles “en Adobo”, from the can
  • 1 Garlic clove
  • 1 and ¼ onion, separated
  • ¼ cup Water
  • 2 tbs. Ahuacatlan Natural
  • 6 Carrots, shredded
  • Salt and pepper to taste
  • Tostadas to serve
  • Lettuce to serve
  • Avocado slices to serve

In a blender, add tomatoes, Ahuacatlan Chipotle, chipotle chiles, ¼ onion, garlic and water and blend until smooth.

In a sauce pan, heat up Ahuacatlan Natural, add the onion previously sliced and cook for 5 minutes until translucent. Add the carrots and cook for 1 minute.

Add the chipotle sauce into the carrots and cook for 15 minutes until its fully reduced.

Assemble the tostadas by taking 2 carrot spoonfuls and place them over a tostada, garnish with lettuce and avocado. Serve immediately.

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