Crispy tostadas with carrot-lentil tinga and cilantro pepita cream

Name: Crispy tostadas with carrot-lentil tinga and cilantro pepita cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 8 pieces corn tostadas; 10.6 oz cooked lentils; 2 cups grated carrot; 1 cup white onion, sliced; 4 tsp garlic, minced; 14 oz crushed tomato; 2 tbsp chipotle in adobo; 1 tsp dried oregano; 1 tsp ground cumin; 2 tbsp olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup pumpkin seeds; 1 cup loosely packed fresh cilantro; 2 tbsp lime juice; 1/2 cup water; 1 cup radishes, thinly sliced; 2.8 oz crumbled queso fresco; 3 cups shredded romaine lettuce

An original Mexican recipe of crispy tostadas topped with a vegetable tinga of grated carrots and lentils, simmered with tomato, chipotle, and mild spices, then finished with a silky cilantro-pumpkin seed cream. It balances smoky, fresh, and crunchy flavors.

25 minPrep

30 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

8 8 pieces corn tostadas (base crujiente for servir)
300 300 g cooked lentils (well escurridas)
250 250 g grated carrot (grated grueso)
150 150 g white onion, sliced (for the tinga)
12 12 g garlic, minced (divided entre tinga and cream)
400 400 g crushed tomato (puede ser fresh licuado)
30 30 g chipotle in adobo (chopped fino)
2 2 g dried oregano (for the tinga)
2 2 g ground cumin (divided)
30 30 ml olive oil (divided)
8 8 g salt (or to taste, divided)
1 1 g black pepper (or to taste)
70 70 g pumpkin seeds (without peel)
25 25 g fresh cilantro (leaves and stalks tiernos)
30 30 ml lime juice (freshly squeezed)
120 120 ml water (for licuar the cream)
80 80 g radishes, thinly sliced (for terminar)
80 80 g crumbled queso fresco (for servir)
100 100 g shredded romaine lettuce (for the cobertura)

Nutrition facts

per serving

451 kcal

Calories

16.2 g

Protein

44.8 g

Carbs

24.1 g

Fat

11.3 g

Fiber

33.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 180 °C / 350 °F. Place the corn tostadas on a baking sheet and warm them for 4 minutes to refresh their crispness. Set aside.
2
2. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the white onion and cook for 4 to 5 minutes until softened. Add half of the minced garlic and cook for 30 seconds more.
3
3. Add the grated carrot, dried oregano, half of the ground cumin, 1 teaspoon salt, and the black pepper. Cook for 4 minutes, stirring often, until the carrot starts to soften.
4
4. Stir in the crushed tomato and chipotle in adobo. Cook over medium-low heat for 6 minutes so the sauce thickens slightly.
5
5. Add the cooked lentils and mix well so they are coated in the sauce. Cook for 8 more minutes, stirring occasionally, until you have a juicy but not watery tinga. Taste and adjust with a little more salt if needed. Remove from the heat.
6
6. Meanwhile, place the pumpkin seeds in a small skillet over medium-low heat and toast for 2 to 3 minutes until fragrant, being careful not to burn them. Transfer them to a blender.
7
7. Add the fresh cilantro, remaining minced garlic, remaining tablespoon olive oil, remaining ground cumin, lime juice, water, and 1/2 teaspoon salt to the blender. Blend until thick and smooth. If you want a looser cream, add 1 to 2 extra tablespoons of water.
8
8. To assemble, spread or arrange a little shredded romaine lettuce over each tostada. Spoon the carrot-lentil tinga on top.
9
9. Finish each tostada with the cilantro pepita cream, thinly sliced radishes, and crumbled queso fresco. Serve immediately to keep the tostadas crisp.

Chef tips

For deeper flavor, let the tinga rest for 10 minutes before assembling so the carrot and lentils absorb more of the chipotle sauce. For a milder version, use only 1 tablespoon of chipotle in adobo.

Substitutions

You can replace queso fresco with a plant-based alternative to make the recipe vegan. Pumpkin seeds can be swapped for sunflower seeds if needed, though the flavor will change. Romaine lettuce can be replaced with finely shredded cabbage.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon