Carrot tinga tostadas
Prep
15-30 mins
Total
50 MIN
Servings
2 Servings
A vegetarian take on a classic dish from the Puebla region. A perfect balance of sweet from the carrots, of smoky from the Tinga, and crunch from the tostada.
Ingredients
-
Las Chicas tinga cooking paste
4
Taco tortillas
5
Grated carrots
2
cups
Of sliced onion
40
g
Grated cheese
40
g
Sour cream
4
tbsp
Olive oil
Instructions
Step 1
Heat 4 tbsp olive oil in a large pan. Add sliced onion and cook until caramelized (around 10-12 minutes). Then add grated carrots and cook for 2 minutes.
Step 2
Heat your oven to 200 degrees celsius, then bake your 8 taco tortillas for 6 minutes, turning them into tostadas! Make sure your tacos are spaced on the baking tray. Flip half-way through.
Step 3
Add 50-60g of Las Chicas Tinga Cooking Paste, depending on how saucy you're feeling! Stir into the onion and carrot mix. Cook for 10 minutes.
Step 4
Spread sour cream onto a tostada, add your Carrot Tinga mix, top with grated cheese and enjoy!
