Tostadas de Tinga Vegana
Mexican recipes
Legumbres
Launch
Easy
35'
Corn tortillas topped with a delicious vegan tinga made with soy, onion, red bell pepper, and tomatoes, all cooked in the unmistakable Goya chipotle chili spicy sauce. A plant-based version of a Mexican classic, full of flavor, mildly spicy, and perfect to enjoy as an appetizer or light meal. Authentic Mexican flavor in every bite!
Ingredients
- 2 spoons of Goya Extra Virgin Olive Oil
- 1 sliced onion
- 2 diced galics
- 1 sliced red bell pepper
- 1 unit of Chipotle Peppers Hot Sauce
- 2 peeled and chopped ripe tomatoes
- 2 cups of soya
- 1 pinch of salt and pepper
- 8 units of Corn Tortillas
Preparation
- Heat the oil in a pan and sauté the onion and garlic until golden.
- Add the bell pepper and cook for a few more minutes.
- Stir in the chopped tomato and Goya chipotle chili sauce; cook until a thick sauce forms.
- Add the soy, mix well, and season with salt and pepper. Cook over medium heat for 10 minutes.
- Fry the corn tortillas until crispy and drain them on paper towels.
- Serve the tinga over the tostadas and garnish with Goya avocado pulp, lettuce, or cilantro.
