Nopal Huaraches with Carrot Tinga

Name: Nopal Huaraches with Carrot Tinga
Prep time: 60 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 tomatoes, for the sauce; 1 tablespoon chipotle chile, for the sauce; 1 clove garlic, for the sauce; 1/8 onions, for the sauce; 1/4 cups vegetable broth, for the sauce; 2 tablespoons Carbonell ® olive touch vegetable oil; 1 white onion, sliced; 6 carrots, grated; salt and pepper; 2 tablespoons Carbonell ® olive touch vegetable oil; 12 baby nopales; 1 cup refried beans; lettuce, sliced, for serving; low-fat sour cream, for serving; queso fresco, crumbled, for serving; avocado, in slices, for serving; salsa, to accompany

Carbonell

Don't forget to treat your palate and enjoy these delicious grilled nopales huaraches with a tasty carrot tinga, cream, fresh cheese, and avocado. They are a healthy and very tasty option for breakfast or lunchtime.

Reviewed by Editorial Team of Kiwilimón

Published: 24-04-2018

Preparation

25 mins

35 mins

Low

For the sauce, blend the tomatoes with the chipotle chili, garlic, onion, and broth. In a saucepan over medium heat, heat the Carbonell® olive oil, add the sliced onion, and cook for 5 minutes or until translucent. Add the carrot and cook for one minute. Pour the sauce, let it come to a boil, and cook for 15 minutes or until it thickens. Season with salt and pepper. Heat a grill pan over medium heat with Carbonell® olive oil and grill the nopales on both sides until cooked. Spread with beans and add the carrot tinga, lettuce, cream, cheese, and avocado. Serve with sauce and enjoy.