Do not forget to pamper your palate and enjoy these delicious grilled cactus huaraches with a delicious Carrot Tinga, cream, fresh cheese and avocado. They are a healthy and very delicious option for a breakfast or for lunch.
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Ingredients6 portions
Preparation
For the sauce, blend the tomatoes with the chipotle chili, garlic, onion and broth.
In a saucepan over medium heat, heat the Carbonell® Oil (olive oil), add the sliced onion and cook for 5 minutes or until transparent. Add the carrot and cook for a minute.
Pour the sauce, let it boil and cook 15 minutes or until thick. Season with salt and pepper.
Heat a grill pan over medium heat with the Carbonell® Olive oil and grill the cactus on both sides until they are cooked. Spread with beans and add the tinga of carrot, lettuce, cream, cheese and avocado. Accompany with salsa and enjoy.
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