Carrot and Cabbage Tinga Tostadas
- 1/2 cup sliced onion
- 2 garlic cloves, minced
- 1 Tbsp canola oil 15ml
- 6 cups chopped and strained tomatoes 1.5 L
- 1 cup vegetable stock 250 mL
- 3 cups grated carrots 750 mL
- 3 cups shredded cabbage 750 mL
- 1 chipotle chile in adobo, chopped
- 1 tsp thyme 5 mL
- 1 tsp oregano 5 mL
- 4 baked corn tortillas (tostadas)
- 1/4 cup añejo cheese or parmesan cheese 60 mL
- 1. In large skillet, sauté onion and garlic in canola oil until soft. Add tomato and cook for 10 minutes. Add stock, carrots and cabbage and cook for another 10 minutes.
- 2. Add chipotle, thyme and oregano and cook 3 more minutes. Drain extra liquid.
- 3. Serve tinga mixture over tortilla toasts and sprinkle with cheese.
1 1/2 cups (375 mL) tinga mixture on 1 tortilla with 1 Tbsp (15 mL) cheese
|Total Fat||8 g|
|Saturated Fat||2 g|
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