Carrot Tinga Tostadas Food

SWEET POTATO AND CARROT TINGA TACOS

Steps:

• Place the diced tomatoes, 1/2 cup of the vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
• In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.
• Add sweet potato and carrot to the pan and cook for 5 min stirring often.
• Add chipotle-tomato sauce to the pan and cook for 30-35 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add the remaining 1/2 cup of vegetable stock to the pan.
• Serve on warm tortillas and top with avocado slices.

CARROT TINGA TOSTADAS

Steps:

• Heat large skillet on high heat. Spray both sides of tortillas with cooking spray. Add, 2 at a time, to skillet; cook 5 to 7 min. or until crisp, turning frequently. (Tortillas will be almost brittle.) Repeat with remaining tortillas.
• Chop 1 chipotle pepper; mix with sour cream. Set aside.
• Heat oil in large skillet on medium-high heat. Add onions and garlic; cook 3 min., stirring frequently. Stir in carrots; cook and stir 8 min. Add next 4 ingredients and remaining chipotle peppers; stir. Cook 2 min. or until heated through, stirring frequently.
• Spread tortillas with sour cream mixture; top with carrot mixture and cheese.

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Steps:

• For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
• For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
• To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.