Cauliflower Tinga Tostadas

with guacamole and cotija

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • 1 Lime
  • 1 Shallot
  • Info
    4 Small Flour Tortillas
  • Info
    1 Chipotle Chile in Adobo Sauce
  • Info
    1 oz. Grated Cotija Cheese
  • 2 Roma Tomato
  • 2 oz. Guacamole
  • 2 Garlic Clove

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    509
  • Carbohydrates
    50g
  • Fat
    30g
  • Protein
    13g
  • Sodium
    1272mg

Recipe Steps

  • 1

    toasting tortillas

    400 degrees, poke tortilla with fork, 2 t oil, drizzle, rub in, prepared tray 6-8 minutes, golden brown remove and turn oven up to 450

  • 2

    prep

    while toasting tortillas mince garlic chop chipotle dice tomato into ½ inch pieces break cauliflower into bite size florets juice lime slice shallot into ¼ inch slices, combine with lime juice

  • 3

    making tinga sauce

    medium non stick, 2 t oil, medium heat, sweat garlic for 30 seconds, add tomatoes, chipotle and cook for 2-3 minutes, stirring occasionally add 2 T water and continue to cook, add ¼ t salt, smashing tomatoes with spoon to make a chunky sauce, reduce heat to low and continue to cook for 5 minutes

  • 4

    cooking cauliflower

    450 degrees, 2 t oil, ¼ t salt, pinch pepper 8-10 minutes until golden brown combine with tomato sauce once cooked, season with pinch of salt if needed

  • 5

    plate

    top tortilla with guacamole, top with cauliflower, pickled shallot and cheese

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