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Carrot tinga tostadas (vegan)
Introduce
Chef :
Jack FermonCarrot tinga tostadas (vegan)
Tinga de pollo (chicken tinga) is a very popular Mexican dish, served over tostadas (hard fried tortillas). This recipe substitutes chicken with carrots to make it vegan while maintaining the texture.
Ingredient
Food ration :
2 peopleCooking time :
30 minutes
2 cups
carrots, shredded
3 tbsp
oil
1 tsp
cumin
3
tomatoes
1 clove
garlic
Cooking instructions
* Step 1
Make the tomato sauce by blending the tomatoes, garlic, salt and chipotle peppers
* Step 2
Heat the oil in a large pan and cook the onions until soft and transparent. Add the carrots, mix them and cook them covered for 3 minutes.
* Step 3
Add the tomato sauce to the pan passing it through a strainer. Add salt, cumin and the bay leaves. Cook until reduced. Tinga has to be almost dry.
* Step 4
Remove the bay leaves, serve over tostadas and top with avocado slices.
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