2 tbs. Ahuacatlan avocado oil natural- 1 white onion, sliced
- 6 carrots, shredded
- Salt and pepper to taste
- 10 tortillas tostadas (crispy)
- 1 cup lettuce, chiffonade
- 1 avocado
For the sauce:
- 5 tomatoes
- 1 chipotle chiles
- 1 garlic clove
- 1/8 onion
- ¼ cup of water
For the puree:
- 1 cup soaked raw almonds
- 3/4 cups of water
- Salt and pepper to taste
For the sauce, blend together tomato, chipotle chiles, garlic clove, onion and water.
In a separate pot, heat up Ahuacatlan oil, add the sliced onion and sauté until translucent. Then add the carrots and cook for 1 minute.
Add the tomato sauce into the carrots, season with salt and pepper to taste, and cook for 15 minutes.
For the pure, in a food processor, puree almonds water and salt and pepper to taste.
Assemble the tostadas by adding the almond paste at the bottom, add the carrot tinga, and top with lettuce and avocado.