Meal Kit
Tostadas Zanahorias
with slaw and chipotle aioli
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Eggs, Wheat
-
Vegetarian
Chef
David Padilla
Zanahorias sounds complicated, fancy, and beyond your 12th grade Spanish, but it is only the humble, unassuming, and delicious carrot. Zanahorias take a central role in these crunchy tostadas; carrot pieces mixed with corn and a spicy seasoning blend are served atop a bed of mashed carrot. Slaw, pepitas, and a chipotle aioli add heat and crunch. Zanahorias, where have you been all our lives? (Hiding in plain sight as carrots!)
In Your Box (serves 2)
- 2 Ears of Corn
- 16 oz. Carrot
-
4 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 1 Shallot
-
1½ oz. Mayonnaise
- ½ oz. Pepitas
- 1 Tbsp. Santa Fe Seasoning
- ½ tsp. Chipotle Powder
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) Wq40d4q4
-
Calories590
-
Carbohydrates68g
-
Net Carbs58g
-
Fat31g
-
Protein11g
-
Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Prepare the Ingredients
Halve and juice lime. Peel, trim, and quarter carrot lengthwise, then coarsely chop. Shuck corn, rinse, and carefully remove kernels from cob. Peel and halve shallot. Slice thinly. Combine lime juice and shredded cabbage in a mixing bowl.
-
2 Toast Tostadas and Make Aioli
Place tortillas directly on oven rack and toast until lightly browned and crispy, 5-7 minutes. While tortillas toast, combine mayonnaise and chipotle powder (to taste) in another mixing bowl.
-
3 Toast the Pepitas
Heat a medium non-stick pan over medium heat. Add pepitas to hot pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
-
4 Start the Carrot
Return pan used to toast pepitas to medium-high heat and add 2 tsp. olive oil. Add carrot to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Add 1/4 cup water, cover, and cook until fork-tender, 5-8 minutes. Remove from burner.
-
5 Finish the Vegetables
Transfer half the carrot to another mixing bowl and mash until a chunky consistency is reached. Season with a pinch of salt and pepper. Return pan with remaining carrot to medium-high heat. Add corn and seasoning blend to pan and stir occasionally until warmed through, 2-3 minutes. Remove from burner and season with a pinch of salt and pepper.
-
6 Finish the Dish
Spread mashed carrot over each tostada. Add red cabbage and shallot (to taste), then carrot-corn mixture. Top with pepitas and chipotle aioli, or serve aioli on the side.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
