INGREDIENTS

• 14 oz or 400g white cabbage, thinly • sea salt, to taste

sliced • 2 Tablespoons olive oil
• 2 very large carrots, peeled & shredded • Tostadas
• 1 medium white onion, thinly sliced
• 3 large garlic cloves, peeled Carrot & Cabbage
• 3 large roma tomatoes, roughly chopped
• 3 to 5 chipotle seuse (adjust to taste) Tinga Tostadas
INSTRUCTIONS
• Heat the oil and once hot add the onion with a pinch of salt and sauté for a few minutes.
Next add the cabbage, mix well and cover and cook until cabbage is soft.
• Make the sauce while the cabbage is cooking by blending the garlic, tomatoes, chipotle
pepper and a little bit of salt until completely smooth. You may want to add one of the
chipotles at a time and a bit of the abodo sauce so that you can keep taste testing it to make
sure it doesn't get too spicy for you.
• Once the cabbage is cooked, add the shredded carrot and pour in the salsa. Give the mix a
good stir to well combine, cover and simmer for about 15 to 20 minutes or until ready to
serve. Taste and if needed add more salt.
• Assemble each tostada by smearing some refried beans on it then adding a generous layer
of the cooked tinga, then drizzle with sour cream and cheese if using, lastly add a couple
of slices of radishes and avocado. Server right away as the tostadas will get soggy and