‘Tinga’ is an extremely simple and flavourful Mexican dish, that I often prepare at home🏠 and when going camping 🏕
Traditionally, it is prepared with shredded meat, mainly chicken, but the recipe I want to share with you is based on zucchini and carrots🥕👌
For this recipe, I used a tostada but of course, it can also be served in delicious 🌮tacos.
Vegan Tinga Tostada
Tostadas de tinga vegana
Tinga is one of my favourite recipes and this time I have prepared it vegan style. Most of the flavours are in the chillies, and this recipe is not exception with the chipotles.
Print Recipe
Ingredients
- ½ white or brown onion
- 2 zucchinis
- 5 carrots
- Vegetable oil
- Salt and pepper to taste
For the salsa
- 4 tomatoes
- 1 garlic clove
- ½ white or brown onion
- 2 tbsp chipotle chilli in adobo add more for extra heat
- ½ cup veggie stock
To serve
- 12 corn tostadas preferably from La Tortilleria
- 1 avocado
- 2 radishes
Instructions
- Wash and disinfect the vegetables well, peel and grate the carrots and slice the zucchini and onion into stripes.
- Heat a little oil in a saucepan and sauté the onion over medium heat until it turns transparent.
- Add the zucchini, carrot and a little salt, stir and cook over low heat with the lid on for 5 to 10 minutes, just make sure it doesn't dry out.
- Blend the tomatoes, garlic, veggie broth, onion and chipotles and add to the stew and cook over low heat for another 15 minutes.
- Add salt and pepper to taste and serve on nixtamalised corn tostadas, accompanied by slices of radish and avocado.
- ¡Buen provecho!
