Courtesy of CanolaInfo
4Servings•n/aPrep Time•25 Min.Cook Time•
原料：
- 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)
说明：
- 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.
- Add chipotle, thyme and oregano and cook 3 more minutes. Drain extra liquid.
- Serve tinga mixture over tortilla toasts and sprinkle with cheese.
- Recipe courtesy of Chef Guadalupe García de León and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 249 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 9mg |
| Total Carbs | 41g |
| Fiber | 10g |
| Sugar | 15g |
| Protein | 9g |
| Sodium | 438mg |