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Cactus huaraches with carrot tinga

Carbonell

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Cactus Huaraches with Carrot Tinga

Name: Cactus Huaraches with Carrot Tinga
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 tomatoes, for the sauce; 1 tablespoon chipotle chili, 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 Toque De Oliva® olive oil; 1 white onion, filleted; 6 carrots, grated; to taste salt and pepper; 2 tablespoons Carbonell Toque De Oliva® olive oil; 12 nopal cambray; 1 cup refried bean; to taste lettuce, filleted, to serve; to taste low fat sour cream, at your service; to taste fresh cheese, crumbled, to serve; to taste avocado, in slices, to serve; to taste sauce, To accompany

25 mins

35 mins

Low

4.7

10 comments

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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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Ingredients

6 portions

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3 tomatoes, for the sauce
1 tablespoon chipotle chili, 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 Toque De Oliva® olive oil
1 white onion, filleted
6 carrots, grated
to taste salt and pepper
2 tablespoons Carbonell Toque De Oliva® olive oil
12 nopal cambray
1 cup refried bean
to taste lettuce, filleted, to serve
to taste low fat sour cream, at your service
to taste fresh cheese, crumbled, to serve
to taste avocado, in slices, to serve
to taste sauce, To accompany

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.

PRESENTATION

Serve on a plate accompanied by lettuce, cream, cheese, avocado and the sauce of your choice.

TIPS

If you want you can cook the cactuses in water with a pinch of baking soda to prevent them from being sluggish and highlight the green color, instead of grilling them.

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Cactus Huaraches with Carrot Tinga