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.