* 1/2 c. sliced onion * 2 garlic cloves, minced * 1 Tbsp. canola oil (15ml) * 6 c. chopped and strained tomatoes (1.5 L) * 1 c. vegetable stock (250 mL) * 3 c. grated carrots (750 mL) * 3 c. shredded cabbage (750 mL) * 1 chipotle chile in adobo, chopped * 1 tsp. thyme (5 mL) * 1 tsp. oregano (5 mL) * 4 baked corn tortillas (tostadas) * 1/4 c. añejo cheese or parmesan cheese (60 mL)
What to do:
1. In large skillet, sauté onion and garlic in canola oil until soft. Add tomato and cook for 10 minutes. Add stock, carrots and cabbage and cook for another 10 minutes. 2. Add chipotle, thyme and oregano and cook 3 more minutes. Drain extra liquid. 3. Serve tinga mixture over tortilla toasts and sprinkle with cheese.
* Recipe courtesy of Chef Guadalupe García de León and CanolaInfo.